View Pit Stop page for race #158 by nerosin — Ghost race
View profile for Steve (nerosin)
| Official speed | 117.72 wpm (20.39 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2009 8:36:51pm UTC |
| Race Finish | September 28, 2009 8:37:12pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. therealmcoy (93.40 wpm) |
| 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. |