View Pit Stop page for race #4257 by kurandge — Ghost race
View profile for Yuanji Hu (kurandge)
Official speed | 129.14 wpm (25.65 seconds elapsed during race) |
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Race Start | August 29, 2018 1:01:33am UTC |
Race Finish | August 29, 2018 1:01:58am UTC |
Outcome | Win (1 of 3) |
Accuracy | 70.0% |
Points | 198.01 |
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。 |