View Pit Stop page for race #1394 by nguyenthangvud — Ghost race
View profile for nguyen (nguyenthangvud)
| Official speed | 53.88 wpm (44.54 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2013 12:52:04pm UTC |
| Race Finish | January 17, 2013 12:52:48pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 92.0% |
| 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. |