View Pit Stop page for race #334 by matthewli — Ghost race
View profile for Matthew (matthewli)
| Official speed | 140.45 wpm (17.09 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2013 5:29:13am UTC |
| Race Finish | March 19, 2013 5:29:30am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| 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. |