View Pit Stop page for race #1296 by natekropp — Ghost race
View profile for Nate (natekropp)
| Official speed | 98.76 wpm (24.30 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2014 5:57:15pm UTC |
| Race Finish | March 28, 2014 5:57:39pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |