View Pit Stop page for race #142 by asdfg_hjkl — Ghost race
View profile for hrs483 (asdfg_hjkl)
| Official speed | 91.77 wpm (26.15 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2011 1:18:36pm UTC |
| Race Finish | June 1, 2011 1:19:02pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| 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. |