View Pit Stop page for race #504 by jonmixnblend — Ghost race
View profile for Jonathan (jonmixnblend)
| Official speed | 65.64 wpm (36.56 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2016 6:55:33am UTC |
| Race Finish | July 19, 2016 6:56:09am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| 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. |