View Pit Stop page for race #1008 by napster1 — Ghost race
View profile for Doug (napster1)
| Official speed | 76.34 wpm (31.44 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2013 1:02:53pm UTC |
| Race Finish | August 20, 2013 1:03:24pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| 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. |