View Pit Stop page for race #83 by fastfoodl0 — Ghost race
View profile for Xuan Vinh (fastfoodl0)
| Official speed | 80.12 wpm (29.96 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2014 8:22:17pm UTC |
| Race Finish | February 18, 2014 8:22:47pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 93.0% |
| 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. |