View Pit Stop page for race #161 by carloshpf — Ghost race
View profile for Carlos (carloshpf)
| Official speed | 67.88 wpm (35.36 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2011 10:00:36am UTC |
| Race Finish | March 12, 2011 10:01:11am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. huonga3tcv (60.98 wpm) |
| 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. |