View Pit Stop page for race #4198 by blinkerfluid — Ghost race
View profile for James (blinkerfluid)
| Official speed | 61.16 wpm (39.24 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2013 2:48:22am UTC |
| Race Finish | September 18, 2013 2:49:01am UTC |
| Outcome | No win (2 of 5) |
| 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. |