View Pit Stop page for race #905 by reomizuno — Ghost race
View profile for Reo (reomizuno)
| Official speed | 56.12 wpm (42.77 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2010 12:47:56pm UTC |
| Race Finish | October 6, 2010 12:48:39pm 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. |