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 |
|---|---|---|---|---|
| 212. | Woody (itskindapanda) | 66.94 | 78% | 2017-06-16 |
| 213. | kenny (kenny26) | 66.79 | 28% | 2011-08-06 |
| 214. | 黃 (a240b1c) | 66.73 | 97% | 2015-02-25 |
| 215. | Yu-Tao (l111210) | 66.54 | — | 2010-12-10 |
| 216. | wimart (wimart) | 66.41 | 95% | 2011-07-30 |
| 217. | 蝦米上樹 (fangcing) | 65.99 | 29% | 2015-03-29 |
| 218. | melvin (ggnhgnhstf) | 65.81 | 37% | 2012-04-17 |
| 219. | f (clsy95) | 65.80 | 96% | 2012-11-27 |
| 220. | 驕傲鳥 (qonew) | 65.45 | — | 2010-11-26 |
| 221. | te-chieh (palaidno0) | 64.91 | 61% | 2012-11-15 |
| 222. | Colin (littleq0903) | 64.34 | — | 2010-09-23 |
| 223. | benny (benny289) | 63.58 | — | 2010-11-27 |
| 224. | Roy (siuchun809) | 63.14 | — | 2010-11-26 |
| 225. | marco (marco_yip) | 63.06 | — | 2010-06-25 |
| 226. | Florence (difficult4) | 63.03 | 48% | 2014-07-30 |
| 227. | 無蝦新手 (show6114) | 62.74 | 27% | 2016-08-23 |
| 228. | ian (goodpoint09) | 62.72 | 49% | 2012-12-01 |
| 229. | Shua (shua901) | 62.12 | — | 2011-02-04 |
| 230. | Yu-Ting (star82620) | 61.99 | 27% | 2012-07-07 |
| 231. | violet (musiclaruku) | 61.81 | 62% | 2012-09-27 |
| 232. | Taoz11 (opqopqopqabc) | 61.10 | 31% | 2013-01-27 |
| 233. | carsa (carsatam) | 61.03 | — | 2011-04-13 |
| 234. | CHAN (chancholam) | 61.00 | — | 2010-11-26 |
| 235. | su (p221419) | 60.93 | 35% | 2012-05-18 |
| 236. | Kang (iamkang) | 60.93 | 57% | 2012-02-28 |
| 237. | TAY (rain1314xdd) | 60.58 | 75% | 2014-07-29 |
| 238. | 李兒 (ab20130904) | 60.33 | 26% | 2016-04-26 |
| 239. | yoyo (yoyoxd) | 60.17 | 65% | 2015-04-01 |
| 240. | 打字機器 (stan_tpyingma... | 60.08 | 45% | 2011-05-08 |
| 241. | mkai (mkai) | 59.97 | 34% | 2014-07-21 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |