View Pit Stop page for race #1665 by dschrad — Ghost race
| Official speed | 105.96 wpm (22.65 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2016 9:52:51pm UTC |
| Race Finish | September 1, 2016 9:53:13pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| 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. |