View Pit Stop page for race #610 by marcjuh — Ghost race
View profile for Marc (marcjuh)
| Official speed | 104.60 wpm (22.94 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2013 1:29:23pm UTC |
| Race Finish | June 22, 2013 1:29:46pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |