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 |
|---|---|---|---|---|
| 1. | Huang.zy (amwzhenyu) | 196.22 | 98% | 2011-09-02 |
| 2. | 利奥纳多 (leeyunxu) | 172.06 | 100% | 2011-08-29 |
| 3. | 鱼玲珑 (yulinglong) | 158.43 | 97% | 2011-08-30 |
| 4. | Gao (ympa) | 129.64 | 95% | 2011-09-02 |
| 5. | Yuanji Hu (kurandge) | 129.14 | 70% | 2018-08-29 |
| 6. | lintli (lintli) | 119.80 | 88% | 2011-09-02 |
| 7. | eloy777 (eloy777) | 109.91 | 100% | 2016-11-24 |
| 8. | Helvetica (duyekyo) | 104.74 | 26% | 2013-04-25 |
| 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 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Simplified Chinese | 143 | 92.22 | September 14, 2010 |