View Pit Stop page for race #544 by pajlada — Ghost race
View profile for pajlada (pajlada)
| Official speed | 95.90 wpm (25.03 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2016 10:20:49pm UTC |
| Race Finish | February 15, 2016 10:21:14pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 83.0% |
| 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. |