View Pit Stop page for race #2282 by aosmonov — Ghost race
View profile for Aibek (aosmonov)
| Official speed | 68.30 wpm (35.14 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2013 12:31:26pm UTC |
| Race Finish | September 18, 2013 12:32:01pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. rrfin (67.74 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. |