View Pit Stop page for race #139 by dvsemenu — Ghost race
View profile for Dimitry (dvsemenu)
| Official speed | 80.52 wpm (29.81 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2011 2:02:55am UTC |
| Race Finish | February 28, 2011 2:03:25am UTC |
| Outcome | No win (2 of 4) |
| 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. |