Prvič, plast testa bakes v kruh, nizke vode-vsebin material z velikim številom majhnih nonconnecting zračnih prostorov. Drugič, umetno suši paste paradižnika, in tretjič, mozzarella prehodu iz rednih tekočih kristalov, da bolj neurejena države.
—from The Thermodynamics of Pizza (Termodinamika Pizza), a book by Harold J. Morowitz
Active since April 8, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | monika (monika69) | 31.13 | 95% | 2013-03-04 |
| 2. | barbara (balbika15) | 27.08 | — | 2010-04-08 |
| 3. | Medina (medina1) | 21.61 | — | 2010-04-08 |
| 4. | lea (leiycy) | 21.31 | 97% | 2013-03-04 |
| 5. | Vesna (vesna) | 18.77 | — | 2010-04-08 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Slovenian | 5 | 23.98 | April 8, 2010 |