從結構的考慮，番茄層，預計將有較高的熱容量和低電導。因此，它作為一個緩衝區之間的奶酪和烤麵包。
—from The Thermodynamics of Pizza (比薩的熱力學), a book by Harold J. Morowitz
Active since February 28, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 529. | 26 賴昱慈 (yutzu1102) | 38.03 | 27% | 2016-06-10 |
| 530. | Ronald (ronalddddd) | 38.03 | 62% | 2011-06-16 |
| 531. | Kit (kitc) | 37.90 | 34% | 2013-11-02 |
| 532. | 楊燿宇 (yu0411tw) | 37.80 | 42% | 2012-04-19 |
| 533. | guest (er8852852) | 37.71 | 51% | 2012-04-25 |
| 534. | moon (moon98) | 37.62 | 90% | 2011-06-06 |
| 535. | Bernard (bernardontsang) | 37.14 | 39% | 2015-04-05 |
| 536. | C (daughtry) | 37.03 | 27% | 2013-09-27 |
| 537. | kevin (leetomkin) | 36.90 | — | 2010-11-30 |
| 538. | leon (leonwiththelord) | 36.62 | 25% | 2015-02-08 |
| 539. | Duncan (plxtakemehome) | 36.59 | 96% | 2012-03-07 |
| 540. | Hui-an (bliss61228) | 36.50 | 70% | 2012-12-20 |
| 541. | Ruby (chanyoen) | 36.38 | 53% | 2012-06-22 |
| 542. | Jerry (jerryuen) | 35.82 | 36% | 2011-05-10 |
| 543. | Matthew (matt25296) | 35.58 | 37% | 2013-09-07 |
| 544. | CHU (mrchu7596) | 34.25 | — | 2010-04-13 |
| 545. | jay (jaychan521) | 34.01 | 47% | 2014-01-05 |
| 546. | Carl (carlycw) | 33.78 | 31% | 2017-02-10 |
| 547. | Adam (adamlambert) | 33.77 | — | 2010-12-06 |
| 548. | Dennis (z8233357) | 33.41 | 90% | 2011-05-09 |
| 549. | Anita (vvan140) | 32.89 | 57% | 2011-09-10 |
| 550. | Olga (ru8m41) | 32.89 | 41% | 2013-09-18 |
| 551. | Ngai (hadesngai) | 32.72 | 35% | 2012-06-20 |
| 552. | Emily (yyy_emily) | 32.57 | 68% | 2014-10-31 |
| 553. | AAAAAA (kit19891008) | 32.41 | 92% | 2013-02-27 |
| 554. | YEAH (star19900712) | 32.20 | — | 2010-08-28 |
| 555. | N (greatkit) | 32.19 | 98% | 2016-06-28 |
| 556. | Christopher (tonys1010) | 31.45 | — | 2010-11-27 |
| 557. | Tsun Yui (jackycty) | 31.18 | 47% | 2013-01-02 |
| 558. | 腦魔二世 (simhk) | 31.10 | — | 2010-08-22 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 1,540 | 81.69 | February 28, 2010 |