View Pit Stop page for race #963 by ngran — Ghost race
| Official speed | 57.19 wpm (41.97 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2009 2:33:09pm UTC |
| Race Finish | October 30, 2009 2:33:51pm UTC |
| Outcome | No win (2 of 5) |
| 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. |