Prvo, sloj tijesta bakes u kruh, niske vode, sadržaj materijala s velikim brojem malih nonconnecting zračnog prostora. Drugo, paradajz paste dehydrates, i treći, mozzarela prijelaza iz redovnog tekućeg kristala još neuređenim državama.
—from The Thermodynamics of Pizza (Termodinamika Pizza), a book by Harold J. Morowitz
Active since January 5, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Matea (matea) | 49.76 | 91% | 2011-06-03 |
| 2. | dukk (dukk) | 31.21 | — | 2010-01-16 |
| 3. | Bojan (sebezb) | 31.06 | — | 2010-11-18 |
| 4. | Matej (matej35000) | 25.40 | 99% | 2018-12-11 |
| 5. | Braslav (blove) | 12.96 | — | 2010-01-05 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Croatian | 6 | 28.50 | January 5, 2010 |