View Pit Stop page for race #579 by huyherospkt — Ghost race
View profile for Huy (huyherospkt)
| Official speed | 56.11 wpm (42.77 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2009 7:32:45am UTC |
| Race Finish | October 7, 2009 7:33:28am UTC |
| Outcome | Win (1 of 2) |
| 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. |