View Pit Stop page for race #102 by zmazskg — Ghost race
View profile for Huỳnh Minh Tuấn (zmazskg)
Official speed | 45.83 wpm (52.37 seconds elapsed during race) |
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Race Start | April 11, 2011 3:11:27pm UTC |
Race Finish | April 11, 2011 3:12:19pm UTC |
Outcome | No win (2 of 4) |
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. |