View Pit Stop page for race #21 by awndi — Ghost race
View profile for 1 key (awndi)
| Official speed | 100.81 wpm (23.81 seconds elapsed during race) |
|---|---|
| Race Start | November 29, 2016 11:39:28am UTC |
| Race Finish | November 29, 2016 11:39:51am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 99.0% |
| 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. |