View Pit Stop page for race #4 by brendon646 — Ghost race
View profile for Brendon (brendon646)
| Official speed | 82.96 wpm (28.93 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2013 3:31:12pm UTC |
| Race Finish | October 14, 2013 3:31:41pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. trunks911 (85.24 wpm) |
| Accuracy | 96.0% |
| 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. |