View Pit Stop page for race #619 by noogenn — Ghost race
View profile for Noogen (noogenn)
| Official speed | 102.25 wpm (23.47 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2013 10:34:57am UTC |
| Race Finish | January 17, 2013 10:35:20am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| 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. |