View Pit Stop page for race #349 by hoth17 — Ghost race
View profile for Matt (hoth17)
| Official speed | 83.65 wpm (28.69 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2013 1:15:28am UTC |
| Race Finish | March 16, 2013 1:15:57am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 92.0% |
| 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. |