三发生变化，而叠盘结构与高温烘箱。首先，把面团烤面包层，低水含量的物质的和小空域大量。其次，脱水番茄酱，及第三，奶酪经历了一个涉及蛋白质变性，经常排液晶脂质紊乱状态更复杂的一系列过渡。
—from The Thermodynamics of Pizza (热力学的比萨), a book by Harold J. Morowitz
Active since September 14, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 18. | Ape (joe532) | 85.22 | 62% | 2013-09-06 |
| 19. | t (ta123) | 82.32 | 34% | 2016-04-01 |
| 20. | Mark (ccc36933) | 81.50 | 94% | 2012-01-27 |
| 21. | maroun- (huskychen) | 80.98 | 85% | 2017-09-12 |
| 22. | keloerry (keloerry) | 79.73 | — | 2010-09-16 |
| 23. | Cigu (877934679) | 73.19 | 90% | 2016-08-23 |
| 24. | Yu (remelontaro) | 71.59 | 25% | 2013-03-22 |
| 25. | cynthia (cynthiajiejie) | 71.10 | — | 2010-09-27 |
| 26. | SQ (0_waterstrong) | 70.88 | 31% | 2016-11-02 |
| 27. | yifan (1057510554) | 69.47 | 94% | 2018-01-24 |
| 28. | ini (inichn) | 69.03 | 34% | 2011-06-18 |
| 29. | Chilling (chilling) | 67.25 | 88% | 2017-08-06 |
| 30. | Alfie (alfie58) | 66.04 | 23% | 2012-10-31 |
| 31. | Lau (shrax2) | 65.77 | — | 2010-09-25 |
| 32. | Evaop (gzlwan22) | 64.74 | 24% | 2012-10-22 |
| 33. | 爺 (muguoyun) | 63.71 | 84% | 2015-07-18 |
| 34. | Roy (kaitoukid1412) | 62.02 | — | 2011-03-25 |
| 35. | risk (riskchang) | 60.87 | 23% | 2013-09-03 |
| 36. | Joyce (wenxincao) | 60.82 | — | 2010-09-14 |
| 37. | Scott (scott1992) | 60.24 | 59% | 2015-05-24 |
| 38. | St (stjean) | 59.75 | 74% | 2016-06-13 |
| 39. | QAQ (qaqqq) | 59.40 | 19% | 2017-04-13 |
| 40. | Mark (mark19850124) | 57.52 | 19% | 2011-09-24 |
| 41. | Kun (eordinary) | 56.70 | 21% | 2015-05-16 |
| 42. | 无 (isscer) | 56.37 | 84% | 2017-12-13 |
| 43. | jordan (loveball) | 55.79 | 76% | 2011-08-09 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Simplified Chinese | 143 | 92.22 | September 14, 2010 |