View Pit Stop page for race #1766 by steven_typeracer — Ghost race
View profile for Steven (steven_typeracer)
| Official speed | 65.86 wpm (36.44 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2016 8:06:44pm UTC |
| Race Finish | April 5, 2016 8:07:20pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| 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. |