View Pit Stop page for race #231 by 1023885 — Ghost race
View profile for Li yenn (1023885)
| Official speed | 33.32 wpm (72.03 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2010 1:32:16pm UTC |
| Race Finish | March 1, 2010 1:33:28pm UTC |
| Outcome | No win (3 of 4) |
| 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. |