View Pit Stop page for race #1428 by mk_dvorak — Ghost race
View profile for Mak (mk_dvorak)
| Official speed | 93.17 wpm (25.76 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2013 8:37:46pm UTC |
| Race Finish | October 5, 2013 8:38:11pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |