View Pit Stop page for race #26 by scchoua — Ghost race
View profile for sscc (scchoua)
| Official speed | 107.24 wpm (32.90 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2016 8:51:16pm UTC |
| Race Finish | June 11, 2016 8:51:49pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 92.0% |
| 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。 |