View Pit Stop page for race #1659 by stranks90 — Ghost race
View profile for Scott (stranks90)
| Official speed | 78.42 wpm (30.60 seconds elapsed during race) |
|---|---|
| Race Start | December 3, 2009 6:02:19pm UTC |
| Race Finish | December 3, 2009 6:02:50pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. etype (82.57 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. |