View Pit Stop page for race #2221 by markrski2000 — Ghost race
View profile for Mark (markrski2000)
| Official speed | 91.80 wpm (26.14 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2010 1:46:25pm UTC |
| Race Finish | March 28, 2010 1:46:51pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. giuplegxtd (75.01 wpm) |
| 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. |