View Pit Stop page for race #1894 by kebabking — Ghost race
View profile for Jakub (kebabking)
| Official speed | 139.68 wpm (17.18 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2014 3:18:08pm UTC |
| Race Finish | February 19, 2014 3:18:25pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| 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. |