View Pit Stop page for race #2 by teqnkka — Ghost race
View profile for Teqnkka (teqnkka)
| Official speed | 43.92 wpm (54.64 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2016 3:29:37am UTC |
| Race Finish | July 1, 2016 3:30:32am UTC |
| Outcome | No win (5 of 5) |
| 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. |