View Pit Stop page for race #119 by bbnobu — Ghost race
View profile for BBNobu (bbnobu)
| Official speed | 106.96 wpm (22.44 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2019 5:52:23am UTC |
| Race Finish | October 6, 2019 5:52:46am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 57.04 |
| 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. |