View Pit Stop page for race #814 by potatolady — Ghost race
View profile for mark (potatolady)
| Official speed | 56.05 wpm (42.82 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2013 11:43:28am UTC |
| Race Finish | July 18, 2013 11:44:11am 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. |