View Pit Stop page for race #684 by nnnile — Ghost race
View profile for nnnile (nnnile)
| Official speed | 41.10 wpm (58.39 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2015 12:37:41am UTC |
| Race Finish | May 12, 2015 12:38:39am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 90.0% |
| 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. |