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 |
---|---|---|---|---|
203. | Fong (godkinmo) | 69.31 | 47% | 2012-11-07 |
204. | fred (yanyanqwe) | 68.89 | 75% | 2011-05-08 |
205. | Wing (wingc) | 68.58 | 91% | 2014-03-23 |
206. | DN (ls801016) | 68.09 | 62% | 2016-06-01 |
207. | 梁 (leungdiulee) | 67.99 | — | 2010-11-26 |
208. | ringolight00 (ringolight00) | 67.49 | 30% | 2015-04-03 |
209. | Nis (nisz) | 67.43 | 97% | 2013-10-17 |
210. | Rosey (roseyma) | 67.06 | 87% | 2017-10-23 |
211. | William (williamchoi) | 66.96 | 97% | 2015-11-08 |
212. | Woody (itskindapanda) | 66.94 | 78% | 2017-06-16 |
213. | kenny (kenny26) | 66.79 | 28% | 2011-08-06 |
214. | 黃 (a240b1c) | 66.73 | 97% | 2015-02-25 |
215. | Yu-Tao (l111210) | 66.54 | — | 2010-12-10 |
216. | wimart (wimart) | 66.41 | 95% | 2011-07-30 |
217. | 蝦米上樹 (fangcing) | 65.99 | 29% | 2015-03-29 |
218. | melvin (ggnhgnhstf) | 65.81 | 37% | 2012-04-17 |
219. | f (clsy95) | 65.80 | 96% | 2012-11-27 |
220. | 驕傲鳥 (qonew) | 65.45 | — | 2010-11-26 |
221. | te-chieh (palaidno0) | 64.91 | 61% | 2012-11-15 |
222. | Colin (littleq0903) | 64.34 | — | 2010-09-23 |
223. | benny (benny289) | 63.58 | — | 2010-11-27 |
224. | Roy (siuchun809) | 63.14 | — | 2010-11-26 |
225. | marco (marco_yip) | 63.06 | — | 2010-06-25 |
226. | Florence (difficult4) | 63.03 | 48% | 2014-07-30 |
227. | 無蝦新手 (show6114) | 62.74 | 27% | 2016-08-23 |
228. | ian (goodpoint09) | 62.72 | 49% | 2012-12-01 |
229. | Shua (shua901) | 62.12 | — | 2011-02-04 |
230. | Yu-Ting (star82620) | 61.99 | 27% | 2012-07-07 |
231. | violet (musiclaruku) | 61.81 | 62% | 2012-09-27 |
232. | Taoz11 (opqopqopqabc) | 61.10 | 31% | 2013-01-27 |
Universe | Races | Average WPM | First Race |
---|---|---|---|
Traditional Chinese | 889 | 82.21 | March 29, 2010 |