View Pit Stop page for race #12967 by inoahlot4 — Ghost race
View profile for started from 50 now we here (inoahlot4)
| Official speed | 136.10 wpm (17.63 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2015 9:51:46pm UTC |
| Race Finish | October 28, 2015 9:52:04pm 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. |