View Pit Stop page for race #1264 by ngnhung66 — Ghost race
View profile for nguyen (ngnhung66)
| Official speed | 42.33 wpm (56.70 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2012 2:40:51am UTC |
| Race Finish | September 13, 2012 2:41:48am UTC |
| Outcome | Win (1 of 3) |
| 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. |