View Pit Stop page for race #250 by sprintf — Ghost race
View profile for Chris (sprintf)
| Official speed | 137.89 wpm (17.41 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2010 6:07:34am UTC |
| Race Finish | November 16, 2010 6:07:52am UTC |
| Outcome | Win (1 of 2) |
| 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. |