View Pit Stop page for race #4 by nangtrongvuon — Ghost race
View profile for Dzũng (nangtrongvuon)
| Official speed | 107.26 wpm (22.38 seconds elapsed during race) |
|---|---|
| Race Start | December 22, 2015 2:34:01pm UTC |
| Race Finish | December 22, 2015 2:34:23pm UTC |
| Outcome | No win (2 of 4) |
| 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. |