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Race Result Details |
| Racer | Giangianni (giangianni) |
| Race Number | 69 |
| Date | Thu, 15 Aug 2013 6:36:49 |
| Speed |
85 WPM
 Try to beat?
|
| Accuracy | 92.2% |
| Rank | 1st place (out of 3) |
| Opponents | upurs (2nd place) |
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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