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Race Result Details |
| Racer | ann (freepeo) |
| Race Number | 13 |
| Date | Thu, 12 Jul 2012 03:29:03 +0000 |
| Universe | lang_zh-tw |
| Speed |
22 WPM
 Try to beat?
|
| Accuracy | 100.0% |
| Rank | 1st place (out of 2) |
Text typed:
 
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從結構的考慮，番茄層，預計將有較高的熱容量和低電導。因此，它作為一個緩衝區之間的奶酪和烤麵包。
— The Thermodynamics of Pizza (比薩的熱力學)
 (book)
by Harold J. Morowitz
(see stats)
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