View Pit Stop page for race #127 by paraphrohn — Ghost race
View profile for paraph (paraphrohn)
| Official speed | 111.47 wpm (44.14 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2016 1:14:21pm UTC |
| Race Finish | October 23, 2016 1:15:05pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. tanon710s (81.86 wpm) |
| Accuracy | 97.0% |
| Points | 0.00 |
| 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. |