Først laget av deigen bakes inn i brød, en lav-vann-innhold materiale med et stort antall nonconnecting lite luft mellomrom. Second, tomat pasta dehydrates, og tredje, den mozzarella overganger fra vanlig flytende krystall til mer disordered stater.
—from The Thermodynamics of Pizza (Den Thermodynamics av Pizza), a book by Harold J. Morowitz
Active since July 13, 2012.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Dragan (draero) | 61.47 | 97% | 2014-05-22 |
| 2. | Abdihakim (hakim23) | 35.47 | 95% | 2016-07-22 |
| 3. | jarl sondre (jallis) | 29.43 | 82% | 2012-07-13 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Norwegian | 3 | 42.12 | July 13, 2012 |