Prvič, plast testa bakes v kruh, nizke vode-vsebin material z velikim številom majhnih nonconnecting zračnih prostorov. Drugič, umetno suši paste paradižnika, in tretjič, mozzarella opravi kompleksne prehodov, ki vključujejo preureditve denaturacije proteinov in maščob od običajnih tekočih kristalov, da bolj neurejena države.
—from The Thermodynamics of Pizza (Termodinamika Pizza), a book by Harold J. Morowitz
Active since May 18, 2010.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | Filip (_filip_) | 40.31 | 93% | 2018-03-28 |
| 2. | Anton (antonmohorcic) | 39.08 | 92% | 2012-04-23 |
| 3. | Maki (yonicat) | 33.67 | 90.2% | 2021-02-13 |
| 4. | Katja (katja) | 33.38 | — | 2010-05-18 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Slovenian | 4 | 36.61 | May 18, 2010 |