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 |
|---|---|---|---|---|
| 223. | benny (benny289) | 63.58 | — | 2010-11-27 |
| 224. | Roy (siuchun809) | 63.14 | — | 2010-11-26 |
| 225. | marco (marco_yip) | 63.06 | — | 2010-06-25 |
| 226. | Florence (difficult4) | 63.03 | 48% | 2014-07-30 |
| 227. | 無蝦新手 (show6114) | 62.74 | 27% | 2016-08-23 |
| 228. | ian (goodpoint09) | 62.72 | 49% | 2012-12-01 |
| 229. | Shua (shua901) | 62.12 | — | 2011-02-04 |
| 230. | Yu-Ting (star82620) | 61.99 | 27% | 2012-07-07 |
| 231. | violet (musiclaruku) | 61.81 | 62% | 2012-09-27 |
| 232. | Taoz11 (opqopqopqabc) | 61.10 | 31% | 2013-01-27 |
| 233. | carsa (carsatam) | 61.03 | — | 2011-04-13 |
| 234. | CHAN (chancholam) | 61.00 | — | 2010-11-26 |
| 235. | su (p221419) | 60.93 | 35% | 2012-05-18 |
| 236. | Kang (iamkang) | 60.93 | 57% | 2012-02-28 |
| 237. | TAY (rain1314xdd) | 60.58 | 75% | 2014-07-29 |
| 238. | 李兒 (ab20130904) | 60.33 | 26% | 2016-04-26 |
| 239. | yoyo (yoyoxd) | 60.17 | 65% | 2015-04-01 |
| 240. | 打字機器 (stan_tpyingma... | 60.08 | 45% | 2011-05-08 |
| 241. | mkai (mkai) | 59.97 | 34% | 2014-07-21 |
| 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 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |