View Pit Stop page for race #2888 by patembe — Ghost race
View profile for patembe (patembe)
| Official speed | 76.14 wpm (31.52 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2010 6:57:01pm UTC |
| Race Finish | September 24, 2010 6:57:33pm UTC |
| Outcome | No win (4 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. |