View Pit Stop page for race #489 by hrdr — Ghost race
| Official speed | 40.53 wpm (59.22 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2011 8:21:18am UTC |
| Race Finish | April 28, 2011 8:22:17am UTC |
| Outcome | No win (4 of 5) |
| 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. |