View Pit Stop page for race #1 by chrisb_33 — Ghost race
View profile for Chris (chrisb_33)
| Official speed | 81.28 wpm (29.53 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2013 10:36:39pm UTC |
| Race Finish | November 26, 2013 10:37:08pm UTC |
| Outcome | Win (1 of 3) |
| 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. |