View Pit Stop page for race #259 by emerikn — Ghost race
View profile for Martin (emerikn)
| Official speed | 53.52 wpm (44.84 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2016 3:58:34pm UTC |
| Race Finish | July 27, 2016 3:59:19pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 86.0% |
| 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. |