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。
—from The Thermodynamics of Pizza (比薩的熱力學), a book by Harold J. Morowitz
Active since December 22, 2009.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 126. | ken shen (tdkiqi99) | 32.00 | — | 2010-08-26 |
| 127. | Peri (peri272@yahoo.com.tw) | 30.77 | 51% | 2012-08-08 |
| 128. | hannah (ksh8287) | 30.67 | — | 2010-08-15 |
| 129. | InIn (ininlee) | 30.62 | 25% | 2013-04-28 |
| 130. | Niel Lo (1931610) | 30.61 | — | 2011-02-19 |
| 131. | Mary (mary199314) | 30.33 | 89% | 2018-12-04 |
| 132. | Dawn (dawndawndawn) | 30.26 | 89% | 2011-06-02 |
| 133. | poon (tomsilly) | 30.20 | — | 2010-08-22 |
| 134. | Sam (samyan) | 29.94 | 45% | 2012-11-27 |
| 135. | 曾 (alen6194766) | 29.64 | 39% | 2012-11-07 |
| 136. | 360 (2017) | 29.63 | — | 2010-11-26 |
| 137. | MANDY (mandy91491) | 29.59 | 35% | 2017-02-20 |
| 138. | Leung (slyh) | 29.28 | — | 2010-08-23 |
| 139. | Lam (3000ml) | 29.15 | — | 2010-06-19 |
| 140. | Tammy (tammytam) | 29.03 | 20% | 2013-12-14 |
| 141. | man (bnm3) | 28.36 | 99% | 2014-09-05 |
| 142. | 呂 (mrlui) | 28.34 | 86% | 2011-07-09 |
| 143. | Bobo Li (boboli) | 27.64 | — | 2010-11-02 |
| 144. | iskei (iskeicheng) | 27.45 | 39% | 2013-02-08 |
| 145. | wtwy0126 (wtwy0126) | 26.75 | 60% | 2016-11-25 |
| 146. | Sara (sarefo) | 26.18 | 47% | 2014-05-12 |
| 147. | Liu (jackliu2011) | 25.99 | 46% | 2011-11-04 |
| 148. | Marco (17s066) | 25.47 | 72% | 2018-07-22 |
| 149. | N (greatkit) | 25.43 | 89% | 2017-11-14 |
| 150. | JayCee (silvertree) | 24.56 | 26% | 2016-06-15 |
| 151. | Fast finger (1990fastfinger) | 24.21 | 80% | 2012-05-08 |
| 152. | emma (emmali) | 24.06 | 83% | 2011-05-29 |
| 153. | John (johnholy) | 23.98 | — | 2010-11-25 |
| 154. | Michael (lau124) | 23.29 | 45% | 2014-09-04 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 222 | 43.70 | December 22, 2009 |