View Pit Stop page for race #10 by domiladomifa — Ghost race
View profile for Vuong (domiladomifa)
| Official speed | 54.95 wpm (43.68 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2010 12:33:58pm UTC |
| Race Finish | May 20, 2010 12:34:41pm UTC |
| Outcome | No win (3 of 3) |
| 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. |