View Pit Stop page for race #4038 by mark9406 — Ghost race
View profile for mark (mark9406)
| Official speed | 90.06 wpm (26.65 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2011 11:56:33am UTC |
| Race Finish | June 28, 2011 11:56:59am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 0.00 |
| Text | #428 (Length: 200 characters) From compositional considerations the tomato layer would be expected to have a relatively high heat capacity and low conductance. It thus serves as a buffer between the mozzarella and the baked dough. |