View Pit Stop page for race #4 by nov1kk — Ghost race
View profile for Ivan (nov1kk)
| Official speed | 96.11 wpm (24.97 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2013 8:34:16pm UTC |
| Race Finish | January 26, 2013 8:34:41pm UTC |
| Outcome | Win (1 of 3) |
| 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. |