View Pit Stop page for race #1179 by wil.soza@gmail.com — Ghost race
View profile for Wilma (wil.soza@gmail.com)
| Official speed | 69.36 wpm (34.60 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2010 6:13:29am UTC |
| Race Finish | October 14, 2010 6:14:04am UTC |
| Outcome | Win (1 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. |