View Pit Stop page for race #2410 by aosmonov — Ghost race
View profile for Aibek (aosmonov)
| Official speed | 67.26 wpm (35.68 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2013 2:10:33am UTC |
| Race Finish | October 14, 2013 2:11:09am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. shsaidul (60.06 wpm) |
| Accuracy | 96.0% |
| 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. |