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 |
|---|---|---|---|---|
| 104. | June (kiwi79) | 84.32 | 72% | 2016-11-16 |
| 105. | Daniel (sandanielian) | 84.24 | 34% | 2013-07-15 |
| 106. | john (legend1207) | 84.24 | 33% | 2016-03-07 |
| 107. | kai (kaichichin) | 83.87 | 91% | 2011-05-08 |
| 108. | Sam (runinthesky) | 83.62 | 94% | 2011-05-09 |
| 109. | Johnny (so_what) | 83.43 | 45% | 2011-12-05 |
| 110. | HSISE (jaysky0520) | 83.31 | — | 2010-03-29 |
| 111. | Lee (a20366joseph) | 83.26 | 28% | 2015-05-08 |
| 112. | Yukie (yukie) | 82.77 | — | 2010-08-22 |
| 113. | Hubert (widder846) | 82.63 | 32% | 2013-12-01 |
| 114. | Szn (szncamilo) | 82.54 | 81% | 2018-04-16 |
| 115. | tingyang (tingyang) | 82.48 | — | 2010-08-26 |
| 116. | Yeh (ff2248) | 82.18 | 82% | 2018-10-12 |
| 117. | SIGMA (rayz0711) | 82.01 | 69% | 2018-07-21 |
| 118. | 軟今天 (iori731126) | 81.83 | 88% | 2011-05-21 |
| 119. | Nijop (nijop) | 81.82 | 63% | 2012-08-02 |
| 120. | jimmyoic (jimmyoic) | 81.58 | 64% | 2017-09-03 |
| 121. | chan (jjhin) | 81.22 | — | 2010-11-26 |
| 122. | Liam (liam4305) | 81.15 | 32% | 2012-08-21 |
| 123. | shi-wei (shayne5626) | 80.84 | 70% | 2017-01-23 |
| 124. | elctp (elctplee) | 80.66 | 53% | 2014-03-04 |
| 125. | Winnie (kwen0407) | 80.43 | 27% | 2012-02-28 |
| 126. | 幻 (zeorwing) | 80.40 | 49% | 2012-08-01 |
| 127. | 鐘 (obarisk) | 80.35 | 65% | 2015-01-14 |
| 128. | song (songdoman) | 80.34 | 77% | 2011-06-30 |
| 129. | Dkallen (dkallen86) | 80.20 | 85% | 2017-10-06 |
| 130. | 小賢 (lbt95) | 80.18 | — | 2010-09-19 |
| 131. | Benny (bennytw) | 80.15 | 30% | 2014-05-24 |
| 132. | chimei (chimei) | 79.77 | — | 2010-10-02 |
| 133. | 柏嘉 (bojiaqiu) | 79.71 | 29% | 2016-03-14 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |