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.
294 total characters in this text.
View Pit Stop page for this text
| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 125. | Winnie (kwen0407) | 80.43 | 27% | 2012-02-28 |
| 126. | 幻 (zeorwing) | 80.40 | 49% | 2012-08-01 |
| 127. | 鐘 (obarisk) | 80.35 | 65% | 2015-01-14 |
| 128. | song (songdoman) | 80.34 | 77% | 2011-06-30 |
| 129. | Dkallen (dkallen86) | 80.20 | 85% | 2017-10-06 |
| 130. | 小賢 (lbt95) | 80.18 | — | 2010-09-19 |
| 131. | Benny (bennytw) | 80.15 | 30% | 2014-05-24 |
| 132. | chimei (chimei) | 79.77 | — | 2010-10-02 |
| 133. | 柏嘉 (bojiaqiu) | 79.71 | 29% | 2016-03-14 |
| 134. | Fox (dpes210781) | 79.70 | 82% | 2017-07-31 |
| 135. | Hsu (smallni) | 79.68 | 32% | 2014-09-30 |
| 136. | Nv try my best (itsukiyo) | 79.63 | 84% | 2013-08-16 |
| 137. | eric (ericbc) | 79.48 | 95% | 2011-08-04 |
| 138. | Tina (tina_pig) | 79.37 | 23% | 2011-05-08 |
| 139. | Lai (squalllmo) | 79.18 | 44% | 2011-11-22 |
| 140. | Kyle (nakuz1988) | 79.15 | 47% | 2011-06-01 |
| 141. | Arron (arronwu) | 79.00 | 93% | 2013-09-25 |
| 142. | Anthony (eric10161) | 78.82 | 29% | 2011-09-25 |
| 143. | mok (mokme) | 78.81 | 62% | 2017-07-03 |
| 144. | Sir (lipwy) | 78.80 | — | 2011-03-04 |
| 145. | Victor (chickybird) | 78.67 | 25% | 2011-11-20 |
| 146. | Dick (dickwong525) | 78.58 | 60% | 2017-01-20 |
| 147. | Anka (ankac) | 78.42 | — | 2010-04-19 |
| 148. | chifa (chifa) | 78.35 | — | 2010-08-27 |
| 149. | ralap (ralap) | 78.01 | 96% | 2013-09-15 |
| 150. | Chan (tryndragon) | 78.01 | 43% | 2015-08-12 |
| 151. | Brian (brian6083) | 78.00 | 88% | 2013-03-30 |
| 152. | 沒人帶一定會迷路 (c... | 77.45 | 97% | 2017-03-07 |
| 153. | David (davidfu) | 77.37 | — | 2010-05-24 |
| 154. | jimmy (mrwong1894) | 77.29 | — | 2011-01-03 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 889 | 82.21 | March 29, 2010 |