View Pit Stop page for race #1011 by zmbbmb — Ghost race
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| Official speed | 65.17 wpm (36.83 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2014 6:11:00pm UTC |
| Race Finish | November 24, 2014 6:11:37pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| 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. |