View Pit Stop page for race #3 by ghab26 — Ghost race
View profile for ghab (ghab26)
| Official speed | 15.95 wpm (150.47 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2012 2:47:09am UTC |
| Race Finish | April 22, 2012 2:49:40am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 72.0% |
| 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. |