View Pit Stop page for race #3155 by omkyo — Ghost race
| Official speed | 66.72 wpm (35.97 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2019 7:19:02pm UTC |
| Race Finish | March 5, 2019 7:19:38pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 35.58 |
| 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. |