View Pit Stop page for race #120 by w33nuz — Ghost race
View profile for w33nuz (w33nuz)
| Official speed | 102.86 wpm (23.33 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2011 7:14:50pm UTC |
| Race Finish | June 1, 2011 7:15:13pm UTC |
| Outcome | Win (1 of 4) |
| 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. |