View Pit Stop page for race #1660 by _o_k_s_ — Ghost race
View profile for keripik (_o_k_s_)
| Official speed | 97.85 wpm (24.53 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2010 6:04:24pm UTC |
| Race Finish | July 29, 2010 6:04:49pm UTC |
| Outcome | Win (1 of 4) |
| 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. |