View Pit Stop page for race #397 by wheyprotein1 — Ghost race
View profile for Nathan (wheyprotein1)
| Official speed | 80.59 wpm (29.78 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2018 4:48:53am UTC |
| Race Finish | June 18, 2018 4:49:23am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. andy2639le (76.72 wpm) |
| Accuracy | 95.0% |
| Points | 42.98 |
| 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. |