- Kills
- 7
- +0 in the last 90 days
- Losses
- 33
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 14%
- ISK destroyed
- 610.7M
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 7
- Losses
- 33
- Danger Ratio
- 100%
- Final Blows
- 3
- Points
- 7
ISK
- Destroyed
- 610.7M
- Lost
- 3.86B
- Balance
- -3.25B
- ISK Efficiency
- 14%
Solo
- Solo Kills
- 1
- Solo Ratio
- 14%
- Avg Kills/Day
- —
Other
- NPC Losses
- 0
- NPC Loss Ratio
- 0%
- Activity
- Inactive
Damage Dealt1.5M
Damage Ratio · 81%
Damage Taken353.8K
Activity
What they fly, where they fight, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
In-game bio
Classic Cheese Cake
250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve
Step 1
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Step 2
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
Step 3
Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve
Step 1
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Step 2
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
Step 3
Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.