View Pit Stop page for race #379 by parm_85 — Ghost race
View profile for Parm (parm_85)
| Official speed | 77.46 wpm (30.98 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2010 8:49:31pm UTC |
| Race Finish | September 1, 2010 8:50:02pm UTC |
| Outcome | Win (1 of 4) |
| 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. |