View Pit Stop page for race #882 by xwolvx — Ghost race
View profile for Erick (xwolvx)
| Official speed | 69.80 wpm (34.38 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2012 2:25:38am UTC |
| Race Finish | May 26, 2012 2:26:13am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 92.0% |
| 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. |