View Pit Stop page for race #2006 by ngocduy235 — Ghost race
View profile for duy (ngocduy235)
| Official speed | 64.12 wpm (37.43 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2013 9:12:07am UTC |
| Race Finish | July 10, 2013 9:12:44am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| 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. |