View Pit Stop page for race #13 by shultz — Ghost race
View profile for shultz (shultz)
| Official speed | 88.34 wpm (27.17 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2016 11:15:22pm UTC |
| Race Finish | May 22, 2016 11:15:50pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 83.0% |
| 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. |