View Pit Stop page for race #1223 by nhvha81 — Ghost race
View profile for Vân (nhvha81)
| Official speed | 60.51 wpm (39.66 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2009 8:51:36am UTC |
| Race Finish | October 22, 2009 8:52:16am 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. |