View Pit Stop page for race #6334 by john_ee — Ghost race
View profile for Jonathan (john_ee)
| Official speed | 53.56 wpm (44.81 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2021 4:38:27am UTC |
| Race Finish | May 14, 2021 4:39:12am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 93.0% |
| Points | 28.56 |
| 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. |