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 |
---|---|---|---|---|
9. | Rita (rita19840727) | 103.78 | 25% | 2011-09-24 |
10. | owen (owenyang) | 97.20 | 60% | 2014-09-04 |
11. | eloy (eloy7) | 96.34 | 98% | 2016-10-09 |
12. | 咖啡不加糖 (qwerzxc) | 94.99 | 84% | 2018-03-31 |
13. | Terry (complete_46) | 93.31 | 88% | 2012-10-29 |
14. | Sha (richada) | 92.95 | 22% | 2017-03-14 |
15. | mystars (mystars) | 89.97 | — | 2010-10-07 |
16. | Ho Seng (hosengc) | 85.55 | 94% | 2012-05-22 |
17. | R (riccol) | 85.36 | 88% | 2012-06-02 |
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 |
Universe | Races | Average WPM | First Race |
---|---|---|---|
Simplified Chinese | 143 | 92.22 | September 14, 2010 |