View Pit Stop page for race #1375 by mihaicmn — Ghost race
View profile for mihai (mihaicmn)
| Official speed | 57.21 wpm (41.95 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2018 12:44:54pm UTC |
| Race Finish | April 16, 2018 12:45:36pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 30.51 |
| 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. |