View Pit Stop page for race #543 by valikd — Ghost race
| Official speed | 33.32 wpm (72.03 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2010 3:35:32pm UTC |
| Race Finish | November 8, 2010 3:36:44pm UTC |
| Outcome | No win (2 of 4) |
| 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. |