Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
—from The Thermodynamics of Pizza, a book by Harold J. Morowitz
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 8. | Electric (cuitcuit) | 99.13 | 99% | 2021-08-25 |
| 9. | Andrew (andrew69314) | 98.74 | 99% | 2019-09-22 |
| 10. | :) (bavadin) | 91.99 | 97% | 2019-12-17 |
| 11. | rad (dr_rad) | 90.12 | 97% | 2024-05-05 |
| 12. | Amn1_putri_chan🕋 (amnii) | 89.89 | 96% | 2022-06-21 |
| 13. | MBAHWIN88 (semibolabos) | 89.58 | 97% | 2023-09-13 |
| 14. | MrChups (rioschupchup) | 87.62 | 97% | 2025-06-20 |
| 15. | TomJ (tomjanss0n) | 87.07 | 97% | 2023-09-12 |
| 16. | ed72 (ed72) | 84.49 | 100% | 2021-01-07 |
| 17. | AziziAziz (ziziaziz) | 83.89 | 98% | 2024-02-29 |
| 18. | OW0974 (obrie_w) | 83.60 | 96% | 2023-10-27 |
| 19. | Brett (go271) | 83.37 | 97% | 2019-04-23 |
| 20. | aaron (aaron2002) | 82.26 | 95% | 2023-09-13 |
| 21. | deeznts (deeznts00) | 81.66 | 98% | 2024-07-24 |
| 22. | Yaz Saito (ysaito) | 79.82 | 97% | 2023-10-30 |
| 23. | tengen (tete_12) | 79.34 | 97% | 2023-09-18 |
| 24. | s1mple (s1mple23) | 78.19 | 97% | 2023-09-13 |
| 25. | Loom (loomchall) | 74.38 | 98% | 2024-07-24 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Default (English) | 42,407 | 91.73 | August 20, 2009 |
| Long Texts | 56 | 102.18 | January 6, 2017 |
| Instant Death Mode | 23 | 96.23 | April 1, 2010 |
| Smoke Rise Prep | 6 | 86.53 | December 29, 2016 |
| The Little Middle School | 1 | 99.29 | September 20, 2016 |