View Pit Stop page for race #3250 by pootis_spemcer — Ghost race
View profile for Gregory (pootis_spemcer)
| Official speed | 109.32 wpm (21.95 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2013 4:01:09am UTC |
| Race Finish | March 16, 2013 4:01:31am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |