View Pit Stop page for race #19 by freshpizza — Ghost race
View profile for Pizzakeitto (freshpizza)
| Official speed | 59.06 wpm (40.64 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2018 8:33:19pm UTC |
| Race Finish | November 30, 2018 8:34:00pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 31.50 |
| 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. |