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 |
|---|---|---|---|---|
| 260. | chéngpèi (pine852456) | 57.24 | 26% | 2012-01-24 |
| 261. | 鳳 (f111f) | 57.22 | 43% | 2012-05-17 |
| 262. | Liang-Chieh (jamesqaq) | 57.10 | 25% | 2013-01-07 |
| 263. | Chan (klose) | 56.77 | — | 2010-06-21 |
| 264. | NuanHui (konyuke) | 56.71 | — | 2010-08-25 |
| 265. | emma (emmano) | 56.08 | — | 2010-11-02 |
| 266. | Luke (donald_wsk) | 56.05 | 36% | 2017-05-07 |
| 267. | Cyrus (kimiferrari) | 55.85 | 27% | 2017-04-06 |
| 268. | Damon (damomliu) | 55.70 | — | 2010-09-24 |
| 269. | Daniel (daniela99) | 55.66 | — | 2010-08-19 |
| 270. | heison (170402) | 55.45 | — | 2010-12-29 |
| 271. | hank (hankchris) | 55.39 | — | 2010-09-03 |
| 272. | Rock (shuo) | 55.28 | — | 2010-08-24 |
| 273. | mach (mach03) | 55.11 | 95% | 2014-07-05 |
| 274. | Wong (g334455) | 50.68 | — | 2010-06-21 |
| 275. | Lam (phoenixxxd) | 48.12 | 59% | 2017-02-11 |
| 276. | 速度娘 (doleung) | 38.37 | 52% | 2017-03-16 |
| 277. | wong (kim19933) | 28.98 | — | 2010-06-21 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |