View Pit Stop page for race #1168 by master_kai — Ghost race
View profile for kai (master_kai)
| Official speed | 69.33 wpm (34.62 seconds elapsed during race) |
|---|---|
| Race Start | August 29, 2013 7:47:52pm UTC |
| Race Finish | August 29, 2013 7:48:26pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. lynnpineda (57.17 wpm) |
| Accuracy | 93.0% |
| 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. |