View Pit Stop page for race #2195 by eddierwb — Ghost race
View profile for eddierwb (eddierwb)
| Official speed | 42.03 wpm (57.10 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2011 6:19:03pm UTC |
| Race Finish | April 26, 2011 6:20:00pm UTC |
| Outcome | Win (1 of 2) |
| 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. |