View Pit Stop page for race #2067 by crbonilha — Ghost race
View profile for Cristhian (crbonilha)
| Official speed | 97.82 wpm (24.53 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2014 5:33:44pm UTC |
| Race Finish | June 27, 2014 5:34:09pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| 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. |