Tri promjena dogodi dok stog disk struktura equilibrates s visoka temperatura peći. Prvo, sloj tijesta bakes u kruh, niske vode, sadržaj materijala s velikim brojem malih nonconnecting zračnog prostora. Drugo, paradajz paste dehydrates, i treći, mozzarela prolazi kroz složeni niz prijelaza uključuju denaturacije proteina i lipida preuređivanje iz redovnog tekućeg kristala još neuređenim državama.
—from The Thermodynamics of Pizza (Termodinamika Pizza), a book by Harold J. Morowitz
Active since August 9, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | 🌹 Black Rose 🌹 (typi... | 142.60 | 99% | 2017-08-25 |
| 2. | ANDREA (andreaak00) | 132.26 | 99% | 2024-03-16 |
| 3. | 안드레아 (o________o) | 125.21 | 97% | 2020-04-13 |
| 4. | 🌹 Black Rose 🌹 (rosew... | 123.92 | 98% | 2020-04-13 |
| 5. | Andrea (dejolino) | 116.57 | 100% | 2017-11-04 |
| 6. | paraph (paraphrohn) | 111.47 | 97% | 2016-10-23 |
| 7. | tanon (tanon710s) | 110.66 | 100% | 2018-11-18 |
| 8. | dq (dqmaniac) | 108.95 | 99% | 2018-11-18 |
| 9. | Adéla (adela29) | 96.74 | 99% | 2023-03-18 |
| 10. | Junya (junia) | 92.49 | 95% | 2016-06-25 |
| 11. | Paulo (vulas1) | 91.98 | 97% | 2011-11-16 |
| 12. | leo (leoff_) | 90.38 | 96% | 2019-05-13 |
| 13. | kanacurry (kanacurry) | 88.12 | 95% | 2016-01-27 |
| 14. | Domagoj (domagoj) | 88.00 | 99% | 2013-10-06 |
| 15. | Háčky (hatschky) | 87.22 | 94% | 2022-07-06 |
| 16. | Abdullah (abdy) | 85.29 | 93% | 2011-06-21 |
| 17. | Dubravko (drucelee) | 85.01 | 98% | 2014-03-09 |
| 18. | dukk (dukk) | 78.85 | — | 2010-08-31 |
| 19. | Saša (sovan) | 77.38 | 96% | 2014-03-21 |
| 20. | Ahmed (kodro) | 76.74 | 98% | 2018-01-26 |
| 21. | Nina (ninakaleyy) | 75.53 | 94% | 2013-03-02 |
| 22. | zana (madman1) | 72.24 | — | 2010-08-09 |
| 23. | Paruki- (paruki) | 71.79 | 97.1% | 2024-01-04 |
| 24. | Arpad (adriel99) | 67.54 | — | 2011-04-08 |
| 25. | Marco⌂ (marcohgb) | 42.49 | 87% | 2017-04-10 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Croatian | 68 | 99.65 | August 9, 2010 |