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Race Result Details |
| Racer | Mark (pgtb10451) |
| Race Number | 58 |
| Date | Wed, 7 Mar 2012 02:49:31 +0000 |
| Speed |
79 WPM
 Try to beat?
|
| Accuracy | 96.2% |
| Rank | 1st place (out of 1) |
Text typed:
 
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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.
— The Thermodynamics of Pizza
 (book)
by Harold J. Morowitz
(see stats)
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