View Pit Stop page for race #1206 by markxing — Ghost race
View profile for Mark (markxing)
| Official speed | 109.06 wpm (22.01 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2012 3:10:51am UTC |
| Race Finish | January 20, 2012 3:11:13am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. amun (114.29 wpm) |
| Accuracy | 97.0% |
| 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. |