View Pit Stop page for race #2030 by mstew354 — Ghost race
View profile for M Stew (mstew354)
| Official speed | 107.43 wpm (22.34 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2016 3:31:17am UTC |
| Race Finish | March 12, 2016 3:31:39am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 91.0% |
| 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. |