View Pit Stop page for race #2185 by sd59fifty — Ghost race
View profile for J (sd59fifty)
| Official speed | 69.73 wpm (34.42 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2017 7:06:32am UTC |
| Race Finish | June 18, 2017 7:07:07am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| 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. |