View Pit Stop page for race #178 by crispybokbok — Ghost race
View profile for 脆卜卜 (crispybokbok)
| Official speed | 101.90 wpm (34.62 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2011 9:37:19am UTC |
| Race Finish | September 12, 2011 9:37:53am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 49.0% |
| Points | 0.00 |
| Text | #1080425 (Length: 294 characters) 三發生變化，而堆積的磁盤結構與高溫烘箱。首先，層麵團烤成麵包，低水含量材料，大量的小空域。其次，脫水番茄醬，及第三，奶酪經歷了一個複雜的，涉及一系列的過渡蛋白質變性和脂肪排經常液晶更多的無序狀態。 |