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 |
|---|---|---|---|---|
| 146. | Dick (dickwong525) | 78.58 | 60% | 2017-01-20 |
| 147. | Anka (ankac) | 78.42 | — | 2010-04-19 |
| 148. | chifa (chifa) | 78.35 | — | 2010-08-27 |
| 149. | ralap (ralap) | 78.01 | 96% | 2013-09-15 |
| 150. | Chan (tryndragon) | 78.01 | 43% | 2015-08-12 |
| 151. | Brian (brian6083) | 78.00 | 88% | 2013-03-30 |
| 152. | 沒人帶一定會迷路 (c... | 77.45 | 97% | 2017-03-07 |
| 153. | David (davidfu) | 77.37 | — | 2010-05-24 |
| 154. | jimmy (mrwong1894) | 77.29 | — | 2011-01-03 |
| 155. | Clair (clairc) | 77.13 | 93% | 2012-12-18 |
| 156. | Lionel (lionelsiu) | 77.08 | 46% | 2011-06-20 |
| 157. | blazo (blazo5130) | 77.03 | 22% | 2011-11-02 |
| 158. | kk (kangbb) | 76.85 | 28% | 2012-10-22 |
| 159. | david (laiahnam) | 76.55 | 20% | 2015-05-20 |
| 160. | huiju (huijucat) | 76.37 | 94% | 2011-07-01 |
| 161. | simoha (satori) | 76.04 | — | 2010-09-05 |
| 162. | Dragon (apple88663851) | 75.90 | 59% | 2014-11-08 |
| 163. | Karen (imtele) | 75.77 | 63% | 2012-02-16 |
| 164. | Simeon (monk733) | 75.62 | — | 2010-09-04 |
| 165. | Chan (chris1230) | 75.60 | 44% | 2012-12-22 |
| 166. | Night (night417) | 75.48 | 30% | 2016-12-03 |
| 167. | Sidney (hikkis) | 75.45 | 31% | 2011-10-01 |
| 168. | Ric (santana688) | 75.18 | 92% | 2012-03-14 |
| 169. | vivian (vivian_kk) | 75.15 | — | 2010-11-27 |
| 170. | 林 (abcdefzxc2000) | 75.14 | 29% | 2016-07-28 |
| 171. | Moon4 (moon4) | 75.14 | — | 2010-06-02 |
| 172. | hkg@yohoho (hkg_yohoho) | 75.13 | 90% | 2011-05-08 |
| 173. | Scott (sctcool520) | 75.08 | 89% | 2011-06-24 |
| 174. | Rock (rockchan0303) | 74.51 | 47% | 2013-06-15 |
| 175. | Fanzie (fanzie) | 74.15 | 23% | 2016-07-10 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |