Tliet bidliet iseħħu waqt li l-istruttura disk f'munzelli ekwilibrat ma 'l-forn temperatura għolja. L-ewwel, is-saff ta 'l-għaġina bakes f'ħobż, b'livell baxx ta' ilma-materjal ta 'kontenut ma' numru kbir ta 'nonconnecting spazji ajru żgħar. It-tieni, il-dehydrates pejst tat-tadam, u t-tielet, il-mozzarella jgħaddi minn sensiela kumplessa ta 'transizzjonijiet li jinvolvu denaturazzjoni ta' proteini u rranġar mill-ġdid tal-lipidi mill-kristall likwidu regolari lill-istati aktar diżordnat.
—from The Thermodynamics of Pizza (Il-Thermodynamics tal-Pizza), a book by Harold J. Morowitz
Active since May 17, 2018.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | dq (dqmaniac) | 84.94 | 99% | 2018-05-17 |
| 2. | Háčky (hatschky) | 82.42 | 96% | 2022-07-06 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Maltese | 2 | 83.68 | May 17, 2018 |