View Pit Stop page for race #1884 by narzzz — Ghost race
| Official speed | 57.25 wpm (41.92 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2019 8:13:38am UTC |
| Race Finish | May 11, 2019 8:14:20am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 94.0% |
| Points | 30.53 |
| 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. |