View Pit Stop page for race #122 by werdnalliw — Ghost race
View profile for werdnalliw (werdnalliw)
| Official speed | 75.94 wpm (31.60 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2014 12:22:30am UTC |
| Race Finish | October 8, 2014 12:23:02am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 91.0% |
| 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. |