View Pit Stop page for race #1178 by vgbnd — Ghost race
View profile for VgbnD (vgbnd)
| Official speed | 47.72 wpm (50.29 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2015 4:21:43pm UTC |
| Race Finish | March 18, 2015 4:22:33pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| 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. |