View Pit Stop page for race #506 by ahmedkotb — Ghost race
View profile for Ahmed (ahmedkotb)
| Official speed | 80.26 wpm (29.90 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2011 9:11:18pm UTC |
| Race Finish | March 21, 2011 9:11:48pm UTC |
| Outcome | Win (1 of 3) |
| 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. |