View Pit Stop page for race #20 by relsqui — Ghost race
View profile for Finn (relsqui)
| Official speed | 161.95 wpm (14.82 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2013 5:23:33am UTC |
| Race Finish | May 21, 2013 5:23:48am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| 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. |