View Pit Stop page for race #295 by brenns10 — Ghost race
View profile for Stephen (brenns10)
| Official speed | 95.90 wpm (25.03 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2015 1:06:12am UTC |
| Race Finish | September 12, 2015 1:06:37am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 91.0% |
| 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. |