View Pit Stop page for race #736 by mtype123 — Ghost race
View profile for Matt (mtype123)
| Official speed | 67.10 wpm (35.77 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2011 2:38:53am UTC |
| Race Finish | October 5, 2011 2:39:29am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 93.0% |
| 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. |