View Pit Stop page for race #2269 by georgedmi — Ghost race
View profile for George (georgedmi)
| Official speed | 63.12 wpm (38.02 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2016 12:30:10pm UTC |
| Race Finish | February 28, 2016 12:30:48pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ossobuko (55.68 wpm) |
| 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. |