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Race Result Details |
| Racer | Earl Jannsen (ejlb15) |
| Race Number | 803 |
| Date | Fri, 18 Apr 2025 14:11:44 |
| Speed |
92 WPM
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|
| Accuracy | 95.7% |
| Rank | 1st place (out of 5) |
| Opponents | jlee2017 (3rd place) pepegacharge009 (4th place) qwerdmadafak (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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