View Pit Stop page for race #169 by nntnag17 — Ghost race
View profile for anant (nntnag17)
| Official speed | 52.47 wpm (45.74 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2011 8:05:56am UTC |
| Race Finish | April 12, 2011 8:06:41am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. fronz (49.64 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. |