View Pit Stop page for race #161 by mattwg — Ghost race
View profile for matt (mattwg)
| Official speed | 83.87 wpm (28.62 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2011 6:33:06am UTC |
| Race Finish | May 31, 2011 6:33:35am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. someone16 (75.04 wpm) |
| 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. |