View Pit Stop page for race #1913 by steven_typeracer — Ghost race
View profile for Steven (steven_typeracer)
| Official speed | 53.74 wpm (44.66 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2016 7:37:14pm UTC |
| Race Finish | August 17, 2016 7:37:59pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| 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. |