View Pit Stop page for race #20 by muguoyun — Ghost race
Official speed | 63.71 wpm (51.99 seconds elapsed during race) |
---|---|
Race Start | July 18, 2015 7:27:26pm UTC |
Race Finish | July 18, 2015 7:28:18pm UTC |
Outcome | No win (3 of 3) |
Accuracy | 84.0% |
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。 |