View Pit Stop page for race #568 by erikjscott — Ghost race
View profile for 🏄🏻 Erik 🏄🏻 (erikjscott)
| Official speed | 154.91 wpm (15.49 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2011 9:17:33pm UTC |
| Race Finish | October 28, 2011 9:17:49pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| 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. |