View Pit Stop page for race #733 by gprasanth — Ghost race
View profile for Prasanth (gprasanth)
| Official speed | 60.93 wpm (39.39 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2011 7:39:40pm UTC |
| Race Finish | March 4, 2011 7:40:20pm UTC |
| Outcome | No win (2 of 4) |
| 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. |