View Pit Stop page for race #2670 by nxg2012 — Ghost race
View profile for nxg2012 (nxg2012)
| Official speed | 82.67 wpm (29.03 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2012 9:53:40am UTC |
| Race Finish | August 15, 2012 9:54:09am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| 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. |