View Pit Stop page for race #53 by daviddaviddavid — Ghost race
View profile for David (daviddaviddavid)
| Official speed | 124.86 wpm (19.22 seconds elapsed during race) |
|---|---|
| Race Start | September 14, 2011 12:22:54am UTC |
| Race Finish | September 14, 2011 12:23:13am UTC |
| Outcome | Win (1 of 2) |
| 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. |