View Pit Stop page for race #282 by nurym99 — Ghost race
View profile for Nurymzhan (nurym99)
| Official speed | 50.61 wpm (47.42 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2016 4:28:33pm UTC |
| Race Finish | September 23, 2016 4:29:21pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| 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. |