View Pit Stop page for race #169 by vonunov — Ghost race
| Official speed | 123.32 wpm (19.46 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2010 1:13:26am UTC |
| Race Finish | May 30, 2010 1:13:46am UTC |
| Outcome | Win (1 of 2) |
| 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. |