View Pit Stop page for race #1113 by r_b_tessier — Ghost race
View profile for Ryan (r_b_tessier)
| Official speed | 94.56 wpm (25.38 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2013 7:31:39pm UTC |
| Race Finish | May 1, 2013 7:32:05pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 99.0% |
| 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. |