View Pit Stop page for race #696 by noogenn — Ghost race
View profile for Noogen (noogenn)
| Official speed | 104.79 wpm (22.90 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2013 7:26:33am UTC |
| Race Finish | February 27, 2013 7:26:56am UTC |
| Outcome | Win (1 of 3) |
| 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. |