Из соображений композиционной томатный слой можно было бы ожидать, имеют относительно высокой теплоемкостью и низкой проводимостью. Таким образом, он служит в качестве буфера между моцарелла и выпечку.
—from The Thermodynamics of Pizza (Термодинамика пиццы), a book by Harold J. Morowitz
Active since November 26, 2009.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 183. | Alex (greenvovk) | 22.54 | — | 2009-12-16 |
| 184. | dssff (gdsgf) | 22.23 | — | 2010-12-12 |
| 185. | Boris (beerontype) | 22.09 | 97% | 2017-02-13 |
| 186. | Акылбек (akylbek10) | 21.96 | 94% | 2014-04-02 |
| 187. | Max (it_is_nice2) | 21.72 | 86% | 2011-12-18 |
| 188. | Nicholas (nickochee) | 21.68 | — | 2010-06-25 |
| 189. | kuma (__kuma) | 19.95 | 93% | 2018-12-07 |
| 190. | Jkei (simple_jkei) | 19.67 | 93% | 2018-09-22 |
| 191. | john (inspektor) | 18.73 | — | 2010-04-20 |
| 192. | Го (ny2113) | 18.72 | 87% | 2016-01-22 |
| 193. | Ruben (ruben4078) | 18.08 | 89% | 2015-04-22 |
| 194. | Phillip (spider21) | 16.19 | 78% | 2013-08-29 |
| 195. | Zviad (ზვიად) (ha... | 15.41 | 88% | 2014-08-12 |
| 196. | Rinat (alexis87) | 14.66 | 95% | 2011-09-01 |
| 197. | galya (galya774) | 13.97 | 94% | 2012-12-16 |
| 198. | Ivan (loveisforever) | 13.14 | 96% | 2011-06-16 |
| 199. | Madeline (megaloler) | 12.53 | 93% | 2016-04-27 |
| 200. | Potential (potential_first) | 12.18 | 87% | 2016-04-22 |
| 201. | Victor (vic4074) | 12.09 | — | 2010-03-22 |
| 202. | Jonathan (jbarby) | 12.08 | 85% | 2013-08-02 |
| 203. | david (yangus1265) | 11.28 | 84% | 2011-11-07 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Russian | 354 | 57.53 | November 26, 2009 |