View Pit Stop page for race #9793 by markovojvodic84 — Ghost race
View profile for Marko (markovojvodic84)
| Official speed | 115.18 wpm (20.84 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2011 11:51:21am UTC |
| Race Finish | December 27, 2011 11:51:42am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| 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. |