View Pit Stop page for race #1190 by bobby_gpts — Ghost race
View profile for Bobby (bobby_gpts)
| Official speed | 57.40 wpm (41.81 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2009 1:23:41pm UTC |
| Race Finish | October 8, 2009 1:24:23pm UTC |
| Outcome | No win (3 of 5) |
| 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. |