View Pit Stop page for race #59 by kazrx — Ghost race
| Official speed | 71.98 wpm (33.34 seconds elapsed during race) |
|---|---|
| Race Start | September 14, 2013 8:38:52am UTC |
| Race Finish | September 14, 2013 8:39:26am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 92.0% |
| 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. |