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 |
|---|---|---|---|---|
| 161. | simoha (satori) | 76.04 | — | 2010-09-05 |
| 162. | Dragon (apple88663851) | 75.90 | 59% | 2014-11-08 |
| 163. | Karen (imtele) | 75.77 | 63% | 2012-02-16 |
| 164. | Simeon (monk733) | 75.62 | — | 2010-09-04 |
| 165. | Chan (chris1230) | 75.60 | 44% | 2012-12-22 |
| 166. | Night (night417) | 75.48 | 30% | 2016-12-03 |
| 167. | Sidney (hikkis) | 75.45 | 31% | 2011-10-01 |
| 168. | Ric (santana688) | 75.18 | 92% | 2012-03-14 |
| 169. | vivian (vivian_kk) | 75.15 | — | 2010-11-27 |
| 170. | Moon4 (moon4) | 75.14 | — | 2010-06-02 |
| 171. | 林 (abcdefzxc2000) | 75.14 | 29% | 2016-07-28 |
| 172. | hkg@yohoho (hkg_yohoho) | 75.13 | 90% | 2011-05-08 |
| 173. | Scott (sctcool520) | 75.08 | 89% | 2011-06-24 |
| 174. | Rock (rockchan0303) | 74.51 | 47% | 2013-06-15 |
| 175. | Fanzie (fanzie) | 74.15 | 23% | 2016-07-10 |
| 176. | David (s864372002) | 74.08 | 72% | 2013-01-08 |
| 177. | David (abookyun) | 73.93 | 82% | 2018-07-28 |
| 178. | Southern (southernbear) | 73.84 | — | 2010-11-17 |
| 179. | Teddy (gg90052) | 73.33 | — | 2010-08-21 |
| 180. | NaturalMusic (naturalmusic) | 73.33 | — | 2010-06-20 |
| 181. | zsonicx (zsonicx) | 73.30 | 97% | 2011-05-31 |
| 182. | elsdrm (elsdrm) | 73.07 | 32% | 2011-09-18 |
| 183. | SQUARE (wwfwwf) | 72.85 | — | 2011-03-19 |
| 184. | 江戶川 (edokawaconan) | 72.73 | 55% | 2012-04-07 |
| 185. | Jasonlth (jasonlth) | 72.24 | 54% | 2016-07-14 |
| 186. | Luke (luke1209) | 72.21 | — | 2010-06-29 |
| 187. | Daniel (calmsun) | 72.14 | 93% | 2013-07-15 |
| 188. | Fong (nfh666) | 71.80 | 96% | 2015-03-20 |
| 189. | steve (kaibasf4) | 71.15 | 38% | 2015-04-25 |
| 190. | JOEL (sgsgsg159) | 71.12 | 27% | 2013-09-13 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |