View Pit Stop page for race #389 by kalki — Ghost race
| Official speed | 162.57 wpm (14.76 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2015 3:25:33am UTC |
| Race Finish | June 22, 2015 3:25:48am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| 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. |