View Pit Stop page for race #1188 by nhokruakon — Ghost race
View profile for Nhok (nhokruakon)
| Official speed | 46.49 wpm (51.62 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2016 10:29:29am UTC |
| Race Finish | July 21, 2016 10:30:21am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| 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. |