View Pit Stop page for race #4 by tbrink — Ghost race
| Official speed | 20.21 wpm (118.75 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2011 8:33:33pm UTC |
| Race Finish | January 25, 2011 8:35:32pm UTC |
| Outcome | No win (3 of 3) |
| 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. |