View Pit Stop page for race #5352 by ynad — Ghost race
| Official speed | 64.33 wpm (37.31 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2013 8:56:27pm UTC |
| Race Finish | March 30, 2013 8:57:04pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 89.0% |
| 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. |