View Pit Stop page for race #527 by poldokubo — Ghost race
View profile for Poldo (poldokubo)
| Official speed | 60.27 wpm (39.82 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2017 6:06:50pm UTC |
| Race Finish | April 14, 2017 6:07:30pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 84.0% |
| 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. |