View Pit Stop page for race #33 by freebuild — Ghost race
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| Official speed | 70.29 wpm (34.14 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2015 7:08:49am UTC |
| Race Finish | September 17, 2015 7:09:23am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |