View Pit Stop page for race #908 by tuananhnbt — Ghost race
View profile for Tuấn Anh (tuananhnbt)
| Official speed | 77.73 wpm (30.88 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2010 12:48:58pm UTC |
| Race Finish | November 16, 2010 12:49:29pm UTC |
| Outcome | No win (2 of 2) |
| 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. |