View Pit Stop page for race #389 by aosmonov — Ghost race
View profile for Aibek (aosmonov)
| Official speed | 55.32 wpm (43.38 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2012 6:49:40am UTC |
| Race Finish | May 21, 2012 6:50:24am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 88.0% |
| 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. |