View Pit Stop page for race #177 by clarrelol — Ghost race
View profile for Clarenz (clarrelol)
| Official speed | 61.96 wpm (38.73 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2013 4:18:08pm UTC |
| Race Finish | April 24, 2013 4:18:46pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 85.0% |
| 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. |