View Pit Stop page for race #1754 by jenooi — Ghost race
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| Official speed | 65.53 wpm (36.62 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2011 2:33:28pm UTC |
| Race Finish | September 1, 2011 2:34:05pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 91.0% |
| 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. |