View Pit Stop page for race #4085 by aosmonov — Ghost race
View profile for Aibek (aosmonov)
| Official speed | 63.99 wpm (37.51 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2015 9:55:36pm UTC |
| Race Finish | August 21, 2015 9:56:13pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 92.0% |
| 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. |