View Pit Stop page for race #533 by jessmware — Ghost race
View profile for Jess (jessmware)
| Official speed | 94.23 wpm (25.47 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2009 4:23:35pm UTC |
| Race Finish | October 7, 2009 4:24:00pm UTC |
| Outcome | Win (1 of 4) |
| 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. |