View Pit Stop page for race #837 by floxpotato — Ghost race
View profile for Jenn (floxpotato)
| Official speed | 79.29 wpm (30.27 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2013 3:10:43pm UTC |
| Race Finish | March 3, 2013 3:11:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. sujeetgholap (74.29 wpm) |
| 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. |