View Pit Stop page for race #19 by alfie58 — Ghost race
View profile for Alfie (alfie58)
| Official speed | 66.04 wpm (50.15 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2012 6:49:45am UTC |
| Race Finish | October 31, 2012 6:50:35am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 23.0% |
| Points | 0.00 |
| Text | #1060425 (Length: 276 characters) 三发生变化，而叠盘结构与高温烘箱。首先，把面团烤面包层，低水含量的物质的和小空域大量。其次，脱水番茄酱，及第三，奶酪经历了一个涉及蛋白质变性，经常排液晶脂质紊乱状态更复杂的一系列过渡。 |