View Pit Stop page for race #565 by crispybokbok — Ghost race
View profile for 脆卜卜 (crispybokbok)
| Official speed | 95.56 wpm (25.12 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2011 6:13:21am UTC |
| Race Finish | September 11, 2011 6:13:46am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. tikhon (81.92 wpm) 3. v_pandit (77.80 wpm) |
| Accuracy | 99.0% |
| 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. |