View Pit Stop page for race #372 by brandonbk — Ghost race
View profile for Brandon (brandonbk)
| Official speed | 105.81 wpm (22.68 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2013 4:26:06am UTC |
| Race Finish | April 11, 2013 4:26:29am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| 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. |