View Pit Stop page for race #104 by rosewolf — Ghost race
View profile for 🌹 Black Rose 🌹 (rosewolf)
| Official speed | 123.92 wpm (39.70 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2020 11:38:02am UTC |
| Race Finish | April 13, 2020 11:38:42am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. o________o (105.77 wpm) |
| Accuracy | 98.0% |
| Points | 111.53 |
| Text | #1090425 (Length: 410 characters) Tri promjena dogodi dok stog disk struktura equilibrates s visoka temperatura peći. Prvo, sloj tijesta bakes u kruh, niske vode, sadržaj materijala s velikim brojem malih nonconnecting zračnog prostora. Drugo, paradajz paste dehydrates, i treći, mozzarela prolazi kroz složeni niz prijelaza uključuju denaturacije proteina i lipida preuređivanje iz redovnog tekućeg kristala još neuređenim državama. |