View Pit Stop page for race #2139 by bruxsc — Ghost race
View profile for Brux (bruxsc)
| Official speed | 116.47 wpm (20.61 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2013 3:28:15am UTC |
| Race Finish | March 6, 2013 3:28:36am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |