View Pit Stop page for race #3439 by roboto — Ghost race
View profile for Brad (roboto)
| Official speed | 111.53 wpm (21.52 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2013 9:48:07pm UTC |
| Race Finish | May 18, 2013 9:48:28pm UTC |
| Outcome | Win (1 of 4) |
| 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. |