View Pit Stop page for race #2929 by zzrdvark — Ghost race
View profile for Jon (zzrdvark)
| Official speed | 120.10 wpm (19.98 seconds elapsed during race) |
|---|---|
| Race Start | February 9, 2013 4:30:45am UTC |
| Race Finish | February 9, 2013 4:31:05am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| 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. |