View Pit Stop page for race #2195 by sasbh2 — Ghost race
View profile for sarah (sasbh2)
| Official speed | 56.51 wpm (42.47 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2011 7:16:48am UTC |
| Race Finish | February 11, 2011 7:17:30am UTC |
| Outcome | No win (1 of 1) |
| 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. |