View Pit Stop page for race #7983 by mattfid — Ghost race
View profile for Matej (mattfid)
| Official speed | 64.33 wpm (37.31 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2018 7:20:11pm UTC |
| Race Finish | February 10, 2018 7:20:48pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 98.0% |
| Points | 34.31 |
| 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. |