View Pit Stop page for race #155 by alvinhoseawidjaja — Ghost race
View profile for Alvin (alvinhoseawidjaja)
| Official speed | 69.10 wpm (34.73 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2016 6:04:05pm UTC |
| Race Finish | April 22, 2016 6:04:40pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jlcr71902 (66.39 wpm) |
| 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. |