View Pit Stop page for race #2608 by xristina — Ghost race
View profile for xristina (xristina)
| Official speed | 66.71 wpm (35.98 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2011 2:22:31pm UTC |
| Race Finish | October 5, 2011 2:23:07pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 96.0% |
| 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. |