View Pit Stop page for race #103 by project — Ghost race
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| Official speed | 90.56 wpm (26.50 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2010 2:28:52am UTC |
| Race Finish | November 9, 2010 2:29:19am UTC |
| Outcome | No win (1 of 1) |
| 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. |