トマトの層が比較的高い熱容量、低コンダクタンスが予想される組成の配慮から。したがってモッツァレラチーズと焼きたての生地の間のバッファとして機能します。
—from The Thermodynamics of Pizza (熱力学ピザの), a book by Harold J. Morowitz
Active since April 4, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 23. | mayo (mayo_tp01) | 139.02 | 38% | 2013-12-14 |
| 24. | sintyaku (sansyaku) | 138.35 | 29% | 2013-12-14 |
| 25. | Yuki (yuki_utaai) | 138.30 | 27% | 2016-06-13 |
| 26. | na2hiro (Steno) (na2hiro) | 133.15 | 73% | 2018-07-15 |
| 27. | Runo (qweruno) | 132.16 | 69% | 2013-12-14 |
| 28. | sck (sckocco) | 131.93 | 62% | 2015-04-04 |
| 29. | kouchanman (kouchanman) | 129.86 | 35% | 2015-07-05 |
| 30. | neg (negnegtyping) | 125.24 | 27% | 2017-03-29 |
| 31. | neg (negneg) | 124.67 | 84% | 2018-03-24 |
| 32. | ukie (nipponese) | 124.66 | 69% | 2012-10-08 |
| 33. | 漢直野郎 (kanchoku) | 121.43 | 90% | 2013-12-18 |
| 34. | Daiki (daiki185) | 120.52 | 70% | 2013-12-11 |
| 35. | ユウ (bzagain) | 118.24 | 31% | 2013-12-14 |
| 36. | Takumi (takumimukat) | 115.23 | 35% | 2011-08-10 |
| 37. | 詩央 (shio) | 114.14 | 32% | 2016-07-12 |
| 38. | (sputype) | 111.05 | 78% | 2017-07-28 |
| 39. | koumei (koumei) | 107.16 | 30% | 2015-11-05 |
| 40. | fuu (fukutan) | 102.33 | 26% | 2017-04-28 |
| 41. | Го (ny2113) | 99.31 | 35% | 2016-01-22 |
| 42. | jori (jori666) | 98.08 | 27% | 2012-02-22 |
| 43. | Lelouch (geas5) | 96.06 | 28% | 2011-10-11 |
| 44. | Shindou (ene_koh0513) | 89.70 | 24% | 2014-01-12 |
| 45. | takuthis (hachiyuki_lover) | 88.94 | 77% | 2017-07-04 |
| 46. | SR400 (goldwing1119) | 87.78 | 25% | 2014-07-18 |
| 47. | Bantako (bantako) | 85.10 | 23% | 2016-05-14 |
| 48. | Takashi (tkawai) | 82.54 | — | 2011-04-19 |
| 49. | Yuma (rockshow74) | 80.50 | 28% | 2011-06-08 |
| 50. | udo (udo_0807) | 79.84 | 27% | 2016-05-14 |
| 51. | kappa (zerobikappa) | 77.99 | 77% | 2017-04-11 |
| 52. | zhao (zhaomengying) | 73.90 | 34% | 2012-05-03 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Japanese | 202 | 195.10 | April 4, 2010 |