View Pit Stop page for race #53 by yulinglong — Ghost race
View profile for 鱼玲珑 (yulinglong)
| Official speed | 158.43 wpm (20.91 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2011 6:23:45am UTC |
| Race Finish | August 30, 2011 6:24:06am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| 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。 |