View Pit Stop page for race #237 by kcsdvorak — Ghost race
View profile for KCS (kcsdvorak)
| Official speed | 48.89 wpm (49.09 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2011 4:52:00pm UTC |
| Race Finish | April 15, 2011 4:52:49pm UTC |
| Outcome | No win (2 of 3) |
| 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. |