View Pit Stop page for race #95 by stovn0611 — Ghost race
View profile for Stovn (stovn0611)
| Official speed | 139.70 wpm (17.18 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2014 3:57:10am UTC |
| Race Finish | October 31, 2014 3:57:27am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| 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. |