View Pit Stop page for race #137 by kevinbardan1 — Ghost race
View profile for Kevin (kevinbardan1)
| Official speed | 56.92 wpm (42.16 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2013 3:31:04am UTC |
| Race Finish | August 7, 2013 3:31:46am UTC |
| Outcome | No win (2 of 2) |
| 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. |