View Pit Stop page for race #2884 by wierdo — Ghost race
View profile for Robert (wierdo)
| Official speed | 93.07 wpm (25.79 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2011 11:09:15pm UTC |
| Race Finish | December 1, 2011 11:09:41pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. fabmkk (116.90 wpm) |
| Accuracy | 98.0% |
| 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. |