View Pit Stop page for race #1129 by ngvanhoais2 — Ghost race
View profile for nguyen (ngvanhoais2)
| Official speed | 59.87 wpm (40.09 seconds elapsed during race) |
|---|---|
| Race Start | February 14, 2013 1:42:52am UTC |
| Race Finish | February 14, 2013 1:43:32am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 91.0% |
| 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. |