View Pit Stop page for race #465 by kaitlinmichele — Ghost race
View profile for Kaitlin (kaitlinmichele)
| Official speed | 102.71 wpm (23.37 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2014 12:13:37am UTC |
| Race Finish | April 8, 2014 12:14:01am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 100.0% |
| 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. |