View Pit Stop page for race #147 by tanon710s — Ghost race
View profile for tanon (tanon710s)
| Official speed | 110.66 wpm (44.46 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2018 1:24:14pm UTC |
| Race Finish | November 18, 2018 1:24:58pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. dqmaniac (108.95 wpm) |
| Accuracy | 100.0% |
| Points | 99.59 |
| 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. |