View Pit Stop page for race #10029 by tsvukk — Ghost race
View profile for xKµkKain- (tsvukk)
| Official speed | 187.53 wpm (12.80 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2015 2:55:23pm UTC |
| Race Finish | March 6, 2015 2:55:36pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 100.0% |
| 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. |