View Pit Stop page for race #135 by gjuro_eng_key — Ghost race
View profile for Gjuro (gjuro_eng_key)
| Official speed | 73.09 wpm (32.84 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2019 4:11:09pm UTC |
| Race Finish | September 23, 2019 4:11:42pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 38.98 |
| 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. |