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。
—from The Thermodynamics of Pizza (比薩的熱力學), a book by Harold J. Morowitz
Active since March 29, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 51. | Momo (momo1130) | 98.20 | — | 2010-09-05 |
| 52. | Chien-wen (chang180) | 98.00 | 31% | 2013-01-10 |
| 53. | djola (djola) | 97.65 | 89% | 2014-06-23 |
| 54. | surdl (surdl) | 97.48 | 97% | 2012-01-15 |
| 55. | Vincent (gavinchen) | 97.36 | — | 2011-03-19 |
| 56. | Tannhauser (tannhauser) | 96.53 | — | 2010-09-05 |
| 57. | typeon (typeon) | 95.88 | 52% | 2011-10-16 |
| 58. | easeav (easeav) | 95.76 | 99% | 2018-08-01 |
| 59. | Emma (sosonata) | 95.61 | 95% | 2012-02-14 |
| 60. | typeking (owenshang) | 95.05 | — | 2010-09-15 |
| 61. | Jean (lycjean) | 95.05 | 31% | 2014-08-05 |
| 62. | Yang (shooting) | 94.49 | 34% | 2013-01-07 |
| 63. | Cai-yi (chantreed) | 94.39 | 32% | 2014-04-30 |
| 64. | 落水流花 (shkbirdd) | 94.32 | — | 2010-09-01 |
| 65. | Raymond (raymondfym) | 94.08 | 24% | 2017-03-23 |
| 66. | 速成 (nfkls) | 93.72 | — | 2010-06-20 |
| 67. | stanleylin (a94000) | 93.63 | 22% | 2012-10-22 |
| 68. | yves (jeng2013) | 93.58 | 33% | 2013-10-12 |
| 69. | cy (ooo297138) | 93.38 | 29% | 2015-04-01 |
| 70. | kenny (kennyw) | 92.91 | 34% | 2011-05-09 |
| 71. | James (hkusers) | 92.29 | 52% | 2012-08-14 |
| 72. | 潘 (pwspws) | 92.13 | 25% | 2013-06-22 |
| 73. | brosucks (brosucks) | 91.47 | 29% | 2016-02-02 |
| 74. | jj (bigjj) | 91.40 | — | 2010-11-20 |
| 75. | AKB5566 (akb5566) | 91.24 | 96% | 2011-08-13 |
| 76. | 網絡解放軍 (netis) | 91.23 | — | 2010-11-06 |
| 77. | cheng (smalld0721) | 90.12 | 31% | 2011-08-21 |
| 78. | ⊙v⊙ (apctefg) | 89.97 | 92% | 2013-09-11 |
| 79. | Shadow (firejj) | 89.80 | 93% | 2012-12-15 |
| 80. | KC (knightg) | 89.71 | — | 2010-09-12 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |