View Pit Stop page for race #18 by saltybrick — Ghost race
View profile for saltybrick (saltybrick)
| Official speed | 132.82 wpm (18.07 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2014 3:33:13am UTC |
| Race Finish | June 24, 2014 3:33:31am UTC |
| Outcome | Win (1 of 2) |
| 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. |