View Pit Stop page for race #2253 by aspenink — Ghost race
View profile for Hi (aspenink)
| Official speed | 100.28 wpm (23.93 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2013 3:42:18am UTC |
| Race Finish | November 26, 2013 3:42:41am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 97.0% |
| 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. |