View Pit Stop page for race #21 by tlfaughn — Ghost race
View profile for tommy (tlfaughn)
| Official speed | 35.18 wpm (68.22 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2011 5:05:32pm UTC |
| Race Finish | April 29, 2011 5:06:41pm UTC |
| Outcome | No win (3 of 5) |
| 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. |