View Pit Stop page for race #19 by vemfanvet — Ghost race
View profile for Vemfanvet (vemfanvet)
| Official speed | 96.53 wpm (24.86 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2015 10:58:09pm UTC |
| Race Finish | February 27, 2015 10:58:33pm UTC |
| Outcome | Win (1 of 2) |
| 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. |