View Pit Stop page for race #83 by davidsj — Ghost race
View profile for David (davidsj)
| Official speed | 130.22 wpm (18.43 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2011 11:54:14pm UTC |
| Race Finish | December 17, 2011 11:54:33pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| 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. |