View Pit Stop page for race #192 by quangkoi — Ghost race
View profile for bui (quangkoi)
| Official speed | 57.22 wpm (41.94 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2011 4:54:29am UTC |
| Race Finish | May 23, 2011 4:55:11am UTC |
| Outcome | Win (1 of 4) |
| 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. |