For det første, det lag af dejen bager i brød, en lav-vand-indhold materiale med et stort antal nonconnecting små luft-rum. For det andet, det Tomatpuré dehydrates, og det tredje, mozzarella overgange fra regelmæssig flydende krystal til mere uorganiseret stater.
—from The Thermodynamics of Pizza (Den Termodynamik af Pizza), a book by Harold J. Morowitz
Active since March 9, 2019.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Rasmus (rasm868u) | 26.27 | 94% | 2019-01-24 |
| 2. | keebird (sealiteral) | 22.86 | 94% | 2019-03-27 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Danish | 4 | 21.33 | March 9, 2019 |