View Pit Stop page for race #25 by ksitrcuser — Ghost race
View profile for john (ksitrcuser)
| Official speed | 43.07 wpm (55.72 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2010 6:20:37pm UTC |
| Race Finish | October 20, 2010 6:21:32pm UTC |
| Outcome | No win (5 of 5) |
| 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. |