View Pit Stop page for race #1009 by nhiepanhgia — Ghost race
View profile for Nhiep anh gia (nhiepanhgia)
| Official speed | 39.99 wpm (60.02 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2011 1:07:34pm UTC |
| Race Finish | April 21, 2011 1:08:34pm UTC |
| Outcome | No win (2 of 4) |
| 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. |