View Pit Stop page for race #22 by kanank01 — Ghost race
View profile for Kana (kanank01)
| Official speed | 54.38 wpm (44.13 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2010 12:24:50pm UTC |
| Race Finish | March 10, 2010 12:25:34pm UTC |
| Outcome | No win (2 of 3) |
| 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. |