View Pit Stop page for race #26 by ympa — Ghost race
| Official speed | 129.64 wpm (25.55 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2011 7:16:52am UTC |
| Race Finish | September 2, 2011 7:17:17am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| 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。 |