Prvo, sloj tijesta bakes u kruh, niske vode, sadržaj materijala s velikim brojem malih nonconnecting zračnog prostora. Drugo, paradajz paste dehydrates, i treći, mozzarela prolazi kroz složeni niz prijelaza uključuju denaturacije proteina i lipida preuređivanje iz redovnog tekućeg kristala još neuređenim državama.
—from The Thermodynamics of Pizza (Termodinamika Pizza), a book by Harold J. Morowitz
Active since January 16, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | paraph (paraphrohn) | 86.60 | 93% | 2015-07-05 |
| 2. | MLcurry (mlcurry1) | 83.71 | 98% | 2015-07-05 |
| 3. | tanon (tanon710ss) | 78.27 | 97% | 2017-02-10 |
| 4. | zana (madman1) | 75.76 | — | 2010-08-09 |
| 5. | hrc (hkonopa) | 75.63 | 98% | 2014-03-10 |
| 6. | Mali (mali_voja) | 74.56 | 95% | 2013-05-02 |
| 7. | dukk (dukk) | 72.49 | — | 2010-08-02 |
| 8. | shell (duli) | 67.39 | — | 2010-09-16 |
| 9. | Terminator (killerpils) | 55.93 | 97% | 2019-03-13 |
| 10. | Matej (poriluk) | 52.72 | 94% | 2017-08-29 |
| 11. | sandra (sandra01) | 50.37 | 96% | 2016-04-23 |
| 12. | Zvjerki (zvjerki) | 48.86 | 93% | 2014-01-15 |
| 13. | Luka (laborinjort) | 47.33 | 89% | 2017-01-21 |
| 14. | Aida (aidal) | 46.72 | 91% | 2012-09-13 |
| 15. | Omer (hrelja77) | 42.18 | 95% | 2019-05-18 |
| 16. | WESPA (okejvh) | 38.41 | 97% | 2019-04-05 |
| 17. | Nikola (mikulicnikola) | 38.12 | 91% | 2015-11-24 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Croatian | 59 | 55.12 | January 16, 2010 |