View Pit Stop page for race #2255 by aosmonov — Ghost race
View profile for Aibek (aosmonov)
| Official speed | 65.52 wpm (36.63 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2013 5:29:03pm UTC |
| Race Finish | September 11, 2013 5:29:40pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. lynnpineda (61.12 wpm) |
| Accuracy | 93.0% |
| 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. |