View Pit Stop page for race #17 by j22n — Ghost race
| Official speed | 60.46 wpm (39.70 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2011 1:16:08pm UTC |
| Race Finish | November 3, 2011 1:16:48pm UTC |
| Outcome | No win (1 of 1) |
| 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. |