View Pit Stop page for race #1235 by swes — Ghost race
| Official speed | 56.11 wpm (42.77 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2016 8:52:19pm UTC |
| Race Finish | October 29, 2016 8:53:02pm UTC |
| Outcome | Win (1 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. |