View Pit Stop page for race #145 by andoy — Ghost race
View profile for andrew (andoy)
| Official speed | 49.28 wpm (48.70 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2011 4:58:36am UTC |
| Race Finish | October 13, 2011 4:59:25am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 90.0% |
| 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. |