View Pit Stop page for race #62 by efremovk — Ghost race
View profile for Konstantin (efremovk)
| Official speed | 22.19 wpm (108.16 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2011 3:23:54pm UTC |
| Race Finish | October 28, 2011 3:25:42pm UTC |
| Outcome | No win (1 of 1) |
| 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. |