View Pit Stop page for race #173 by snowboots12 — Ghost race
View profile for Jessica (snowboots12)
| Official speed | 47.75 wpm (50.26 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2015 12:08:04am UTC |
| Race Finish | August 10, 2015 12:08:54am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 91.0% |
| 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. |