View Pit Stop page for race #1 by noxination — Ghost race
View profile for Tom (noxination)
| Official speed | 107.55 wpm (22.32 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2012 1:35:53am UTC |
| Race Finish | October 1, 2012 1:36:16am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 90.0% |
| 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. |