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 |
---|---|---|---|---|
78. | li (steven285252) | 42.09 | 37% | 2012-07-13 |
79. | Allen (allenh94) | 42.07 | 81% | 2018-09-24 |
80. | WONG (mk0706) | 41.89 | 41% | 2013-06-22 |
81. | Ruby (chanyoen) | 41.71 | 52% | 2012-06-23 |
82. | lai ching (lching) | 41.54 | — | 2010-02-25 |
83. | Duncan (plxtakemehome) | 41.50 | 98% | 2018-09-17 |
84. | samwang (samwangg) | 41.42 | — | 2010-08-23 |
85. | suran (bookcc) | 41.40 | — | 2010-08-25 |
86. | 姿欣 (micone59) | 41.30 | 37% | 2011-09-12 |
87. | raymond (raymondwkw) | 41.01 | 92% | 2012-11-27 |
88. | cylmar (cylmar) | 40.83 | — | 2010-07-13 |
89. | Joe (joeyip) | 40.39 | 21% | 2012-10-14 |
90. | Weng (mog010239) | 39.94 | — | 2010-09-05 |
91. | 鄭 (soso8614100) | 39.74 | 23% | 2016-01-22 |
92. | Stanley (kiesrick113) | 39.71 | — | 2011-02-15 |
93. | Sambert (sambertt) | 39.44 | 84% | 2018-07-31 |
94. | yoshi (spy_914) | 38.78 | — | 2010-07-19 |
95. | wang (yuchi) | 38.19 | — | 2010-09-07 |
96. | chiho312000 (chiho312000) | 38.16 | 88% | 2017-07-25 |
97. | clavat (clavat) | 37.61 | 52% | 2012-02-13 |
98. | Ceci (ceci45) | 37.60 | — | 2011-01-26 |
99. | evans (yuen1204) | 37.51 | — | 2011-04-04 |
100. | dogwong (dogwong) | 37.27 | 56% | 2015-11-28 |
101. | Kojiparu (kojiparu0419) | 37.08 | 82% | 2018-07-22 |
102. | Ling (nkling88) | 36.97 | 100% | 2012-07-21 |
103. | dennis (skydennis) | 36.93 | — | 2010-04-09 |
104. | lee (angelalove) | 36.92 | 19% | 2017-02-22 |
105. | ka (kaka1888) | 36.70 | — | 2010-09-24 |
106. | Edwin (edwin1216) | 36.35 | 63% | 2012-10-30 |
107. | CHRIS (s60103) | 36.24 | — | 2010-12-09 |
Universe | Races | Average WPM | First Race |
---|---|---|---|
Traditional Chinese | 222 | 43.70 | December 22, 2009 |