View Pit Stop page for race #65 by dtphorealzdawg — Ghost race
View profile for David (dtphorealzdawg)
| Official speed | 105.61 wpm (22.73 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2013 12:24:16pm UTC |
| Race Finish | November 25, 2013 12:24:38pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| 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. |