View Pit Stop page for race #17 by drnutterbutterz — Ghost race
View profile for NutterButter (drnutterbutterz)
| Official speed | 67.02 wpm (35.81 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2013 6:21:24am UTC |
| Race Finish | March 28, 2013 6:22:00am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 93.0% |
| 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. |