View Pit Stop page for race #217 by jhaie — Ghost race
| Official speed | 55.63 wpm (43.14 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2011 7:02:07am UTC |
| Race Finish | January 4, 2011 7:02:50am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jaumebg (73.48 wpm) |
| 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. |