View Pit Stop page for race #171 by browncow353 — Ghost race
View profile for Brown (browncow353)
Official speed | 103.35 wpm (23.22 seconds elapsed during race) |
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Race Start | July 24, 2010 5:51:53pm UTC |
Race Finish | July 24, 2010 5:52:17pm UTC |
Outcome | Win (1 of 3) |
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. |