View Pit Stop page for race #6193 by oldmcfarlane — Ghost race
View profile for OldMcFarlane (oldmcfarlane)
| Official speed | 79.79 wpm (30.08 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2010 2:58:32am UTC |
| Race Finish | October 30, 2010 2:59:02am UTC |
| Outcome | Win (1 of 2) |
| 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. |