View Pit Stop page for race #3323 by jhnsnp — Ghost race
View profile for Patrick (jhnsnp)
| Official speed | 103.47 wpm (23.20 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2009 2:35:42pm UTC |
| Race Finish | October 5, 2009 2:36:06pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. sherp_68 (100.87 wpm) |
| 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. |