View Pit Stop page for race #1886 by smoedi — Ghost race
View profile for Konrad (smoedi)
Official speed | 67.10 wpm (35.77 seconds elapsed during race) |
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Race Start | October 31, 2019 4:57:35pm UTC |
Race Finish | October 31, 2019 4:58:10pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 98.0% |
Points | 35.79 |
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. |