View Pit Stop page for race #3 by smeh_hulloe — Ghost race
View profile for Smeh (smeh_hulloe)
Official speed | 112.48 wpm (21.34 seconds elapsed during race) |
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Race Start | August 9, 2011 3:59:29pm UTC |
Race Finish | August 9, 2011 3:59:50pm UTC |
Outcome | Win (1 of 2) |
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. |