View Pit Stop page for race #4674 by ehgan — Ghost race
View profile for Mark Egan (ehgan)
| Official speed | 73.24 wpm (32.77 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2016 12:26:06am UTC |
| Race Finish | September 1, 2016 12:26:39am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |