View Pit Stop page for race #1415 by njdolphin — Ghost race
View profile for NJD (njdolphin)
| Official speed | 98.64 wpm (24.33 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2015 10:07:42pm UTC |
| Race Finish | February 1, 2015 10:08:06pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| 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. |