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，奶酪過渡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 April 21, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 3. | Yesta (yesta) | 35.17 | — | 2010-11-10 |
| 4. | Jeff (jeffyeh) | 29.07 | 28% | 2016-10-22 |
| 5. | Lau (wilwai) | 27.84 | — | 2010-04-21 |
| 6. | chan (catfoodkerem) | 27.62 | 19% | 2013-04-15 |
| 7. | Cathy (cathy_ty) | 26.52 | — | 2010-10-26 |
| 8. | Wan (wchtmy) | 25.85 | 27% | 2011-05-23 |
| 9. | 蔡 (ss29276094@yahoo.com.tw) | 25.64 | 38% | 2012-11-05 |
| 10. | man (cc123man) | 25.60 | 100% | 2012-05-04 |
| 11. | Adam (adamlambert) | 24.75 | — | 2010-11-21 |
| 12. | Mike (mike9981) | 23.98 | 30% | 2016-11-22 |
| 13. | 吳岱儒 (klp22301052) | 23.89 | 51% | 2013-04-22 |
| 14. | 高 (ceoofhk) | 23.67 | — | 2010-11-16 |
| 15. | Michael (lau124) | 22.94 | 50% | 2014-09-06 |
| 16. | Jane (bbsslopon) | 22.84 | 89% | 2018-03-10 |
| 17. | CHENG (cyhei23) | 22.36 | — | 2010-12-02 |
| 18. | paoi (paoi) | 22.23 | — | 2011-02-05 |
| 19. | soho (zzzssshk) | 21.93 | 35% | 2014-11-29 |
| 20. | Sharon (sharon_lau) | 21.62 | 19% | 2013-03-07 |
| 21. | Jimmy (kwchengab) | 21.28 | 34% | 2013-06-15 |
| 22. | Lok (nglok) | 21.16 | 96% | 2015-06-21 |
| 23. | bigbig01 (bigbig01) | 20.53 | 82% | 2016-08-21 |
| 24. | ng (cell_cell) | 20.38 | 95% | 2013-05-24 |
| 25. | ypcat (ypcat) | 19.73 | — | 2011-01-27 |
| 26. | hazel (pasnqhd) | 19.55 | 92% | 2011-07-16 |
| 27. | cheng (yan820) | 18.51 | — | 2010-07-19 |
| 28. | 薛雅文 (aa56321) | 17.55 | 35% | 2012-09-05 |
| 29. | chan (shoo) | 17.39 | 33% | 2011-08-26 |
| 30. | N (greatkit) | 15.89 | 77% | 2016-04-28 |
| 31. | Ｂｅｎｎｙ (bennyhk) | 15.79 | 64% | 2016-06-04 |
| 32. | peter (ack7) | 14.67 | 31% | 2011-06-15 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Traditional Chinese | 60 | 18.76 | April 21, 2010 |