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 |
|---|---|---|---|---|
| 242. | tongtong (tongbbb) | 59.91 | 95% | 2011-10-14 |
| 243. | star (starkshine) | 59.91 | 92% | 2017-05-09 |
| 244. | James (shadowblack) | 59.62 | — | 2010-06-13 |
| 245. | scorpion (qwe060406) | 59.40 | 83% | 2017-10-14 |
| 246. | Keith (korver) | 59.22 | 64% | 2015-12-04 |
| 247. | Nicholas (hong901) | 59.17 | 20% | 2011-11-16 |
| 248. | Tim (ts00834811) | 59.09 | 53% | 2014-05-14 |
| 249. | Tegan (tegan) | 58.87 | — | 2010-04-16 |
| 250. | panda (luvpanda) | 58.79 | 84% | 2012-04-28 |
| 251. | 我用手寫板 (slowlytype) | 58.61 | 82% | 2014-08-27 |
| 252. | drawtide (drawtide) | 58.60 | — | 2011-02-17 |
| 253. | Carter (carter6510) | 58.39 | 29% | 2014-12-19 |
| 254. | ironed (ironed) | 58.33 | — | 2010-11-26 |
| 255. | Alan (easyvalley) | 58.18 | 69% | 2018-12-05 |
| 256. | 梁崇烈-說文輸入系... | 58.11 | 34% | 2012-03-16 |
| 257. | 峻傑 (a125534606) | 57.99 | 53% | 2011-12-25 |
| 258. | terryison9 (terryison9) | 57.91 | 40% | 2011-05-08 |
| 259. | Gordom (jobnt213) | 57.29 | 81% | 2013-02-14 |
| 260. | chéngpèi (pine852456) | 57.24 | 26% | 2012-01-24 |
| 261. | 鳳 (f111f) | 57.22 | 43% | 2012-05-17 |
| 262. | Liang-Chieh (jamesqaq) | 57.10 | 25% | 2013-01-07 |
| 263. | Chan (klose) | 56.77 | — | 2010-06-21 |
| 264. | NuanHui (konyuke) | 56.71 | — | 2010-08-25 |
| 265. | emma (emmano) | 56.08 | — | 2010-11-02 |
| 266. | Luke (donald_wsk) | 56.05 | 36% | 2017-05-07 |
| 267. | Cyrus (kimiferrari) | 55.85 | 27% | 2017-04-06 |
| 268. | Damon (damomliu) | 55.70 | — | 2010-09-24 |
| 269. | Daniel (daniela99) | 55.66 | — | 2010-08-19 |
| 270. | heison (170402) | 55.45 | — | 2010-12-29 |
| 271. | hank (hankchris) | 55.39 | — | 2010-09-03 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |