View Pit Stop page for race #3305 by d_t_nguyen — Ghost race
View profile for Thanh (d_t_nguyen)
| Official speed | 74.56 wpm (32.19 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2015 3:21:00am UTC |
| Race Finish | November 18, 2015 3:21:32am UTC |
| Outcome | Win (1 of 3) |
| 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. |