View Pit Stop page for race #49 by platzhirsch — Ghost race
View profile for Konrad (platzhirsch)
| Official speed | 85.47 wpm (28.08 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2011 8:18:41am UTC |
| Race Finish | September 17, 2011 8:19:09am UTC |
| Outcome | No win (1 of 1) |
| 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. |