View Pit Stop page for race #173 by stevelam — Ghost race
View profile for Steve (stevelam)
| Official speed | 115.76 wpm (20.73 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2016 10:50:08pm UTC |
| Race Finish | March 25, 2016 10:50:29pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| 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. |