View Pit Stop page for race #105 by glentsui — Ghost race
View profile for Karpickle (glentsui)
| Official speed | 84.13 wpm (28.53 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2016 6:15:10pm UTC |
| Race Finish | May 3, 2016 6:15:38pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. bu_te (83.43 wpm) 5. lakvn (49.77 wpm) |
| 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. |