View Pit Stop page for race #2536 by johnpetrucci — Ghost race
View profile for Kaiji (johnpetrucci)
| Official speed | 112.10 wpm (21.41 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2010 2:26:48pm UTC |
| Race Finish | November 20, 2010 2:27:09pm UTC |
| Outcome | Win (1 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. |