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 |
|---|---|---|---|---|
| 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 |
| 126. | ken shen (tdkiqi99) | 32.00 | — | 2010-08-26 |
| 127. | Peri (peri272@yahoo.com.tw) | 30.77 | 51% | 2012-08-08 |
| 128. | hannah (ksh8287) | 30.67 | — | 2010-08-15 |
| 129. | InIn (ininlee) | 30.62 | 25% | 2013-04-28 |
| 130. | Niel Lo (1931610) | 30.61 | — | 2011-02-19 |
| 131. | Mary (mary199314) | 30.33 | 89% | 2018-12-04 |
| 132. | Dawn (dawndawndawn) | 30.26 | 89% | 2011-06-02 |
| 133. | poon (tomsilly) | 30.20 | — | 2010-08-22 |
| 134. | Sam (samyan) | 29.94 | 45% | 2012-11-27 |
| 135. | 曾 (alen6194766) | 29.64 | 39% | 2012-11-07 |
| 136. | 360 (2017) | 29.63 | — | 2010-11-26 |
| 137. | MANDY (mandy91491) | 29.59 | 35% | 2017-02-20 |
| 138. | Leung (slyh) | 29.28 | — | 2010-08-23 |
| 139. | Lam (3000ml) | 29.15 | — | 2010-06-19 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 223 | 43.74 | December 22, 2009 |