View Pit Stop page for race #116 by vaibhav3051 — Ghost race
View profile for Vaibhav (vaibhav3051)
| Official speed | 39.79 wpm (60.32 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2017 8:15:49pm UTC |
| Race Finish | October 26, 2017 8:16:49pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 21.22 |
| 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. |