First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella transitions from regular liquid crystal to more disordered states.
—from The Thermodynamics of Pizza, a book by Harold J. Morowitz
Active since March 12, 2011.
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| Rank | Username | WPM | Accuracy | Date |
|---|---|---|---|---|
| 1. | police (styrofoam) | 154.36 | 100% | 2020-11-21 |
| 2. | W (wchd) | 56.48 | 100% | 2019-09-26 |
| 3. | cat (catmeow1) | 35.61 | 100% | 2011-12-11 |
| 4. | Pien (aukaukau2000) | 28.22 | — | 2011-03-12 |
| 5. | Shohidul (shohidul_01) | 25.80 | 100% | 2022-02-17 |
| 6. | Alex (arbeen) | 24.45 | 100% | 2011-09-23 |
| Universe | Races | Average WPM | First Race |
|---|---|---|---|
| Default (English) | 4,644 | 50.73 | August 20, 2009 |
| Riverside Middle School | 9 | 18.37 | January 25, 2011 |
| Instant Death Mode | 5 | 59.82 | March 12, 2011 |
| Mrs. Wunschel's TypeRacer Universe | 4 | 22.64 | August 17, 2012 |
| Walsh Middle School | 2 | 20.52 | May 3, 2012 |