View Pit Stop page for race #4 by erikjscott — Ghost race
View profile for 🏄🏻 Erik 🏄🏻 (erikjscott)
| Official speed | 127.52 wpm (18.82 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2017 4:57:45am UTC |
| Race Finish | August 7, 2017 4:58:04am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| Points | 68.01 |
| 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. |