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Race Result Details |
| Racer | Sherry Ann (pinkette) |
| Race Number | 5 |
| Date | Fri, 2 May 2014 11:55:06 +0000 |
| Speed |
42 WPM
 Try to beat?
|
| Accuracy | 93.9% |
| Rank | 2nd place (out of 3) |
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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