View Pit Stop page for race #1648 by ekop1 — Ghost race
Official speed | 116.47 wpm (20.61 seconds elapsed during race) |
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Race Start | September 24, 2015 4:26:53pm UTC |
Race Finish | September 24, 2015 4:27:14pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 97.0% |
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. |