View Pit Stop page for race #26 by swyswy — Ghost race
| Official speed | 51.99 wpm (46.16 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2011 6:30:54pm UTC |
| Race Finish | July 1, 2011 6:31:40pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 97.0% |
| 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. |