View Pit Stop page for race #614 by jeprei — Ghost race
View profile for Jeff (jeprei)
Official speed | 67.31 wpm (35.66 seconds elapsed during race) |
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Race Start | June 9, 2014 4:59:59pm UTC |
Race Finish | June 9, 2014 5:00:34pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 92.0% |
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. |