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 December 22, 2009.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 96. | chiho312000 (chiho312000) | 38.16 | 88% | 2017-07-25 |
| 97. | clavat (clavat) | 37.61 | 52% | 2012-02-13 |
| 98. | Ceci (ceci45) | 37.60 | — | 2011-01-26 |
| 99. | evans (yuen1204) | 37.51 | — | 2011-04-04 |
| 100. | dogwong (dogwong) | 37.27 | 56% | 2015-11-28 |
| 101. | Kojiparu (kojiparu0419) | 37.08 | 82% | 2018-07-22 |
| 102. | Ling (nkling88) | 36.97 | 100% | 2012-07-21 |
| 103. | dennis (skydennis) | 36.93 | — | 2010-04-09 |
| 104. | lee (angelalove) | 36.92 | 19% | 2017-02-22 |
| 105. | ka (kaka1888) | 36.70 | — | 2010-09-24 |
| 106. | Edwin (edwin1216) | 36.35 | 63% | 2012-10-30 |
| 107. | CHRIS (s60103) | 36.24 | — | 2010-12-09 |
| 108. | Ezio (moovip) | 36.12 | 22% | 2012-11-28 |
| 109. | Helen (didy) | 36.12 | 25% | 2011-08-08 |
| 110. | 速度娘 (doleung) | 35.89 | 55% | 2017-02-21 |
| 111. | Ceci (bella0323) | 35.71 | 65% | 2011-08-11 |
| 112. | Roy (roycwc) | 35.69 | — | 2011-04-07 |
| 113. | leon (leonwiththelord) | 35.46 | 24% | 2015-02-14 |
| 114. | TK (filfirst) | 34.89 | 20% | 2014-07-30 |
| 115. | Jimmy (rjawsjwqu) | 34.75 | — | 2010-10-31 |
| 116. | Wai Hong (zero3) | 34.59 | 38% | 2015-02-17 |
| 117. | alex (alex70212) | 34.23 | 84% | 2018-05-28 |
| 118. | 咕咕 (ee86352570) | 33.39 | — | 2010-08-22 |
| 119. | KWAN (kwankwan2005) | 33.25 | 48% | 2015-01-03 |
| 120. | haha (amama) | 33.16 | 89% | 2018-10-09 |
| 121. | hi (endloveskx) | 33.08 | 50% | 2016-03-06 |
| 122. | chen (chenjehchung) | 32.97 | 49% | 2012-02-22 |
| 123. | alex (alexyw) | 32.89 | 20% | 2016-11-15 |
| 124. | Jason (jason0910) | 32.76 | 92% | 2012-01-24 |
| 125. | uk (uk123) | 32.24 | — | 2009-12-22 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 223 | 43.74 | December 22, 2009 |