4.30
- Created on
- …
- Next Birthday
- …
- Last Active
- …
- Security Status
- 4.30
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 7
- Losses
- 15
- Efficiency
- 32%
- Danger Ratio
- 100%
ISK
- Destroyed
- 751.1M
- Lost
- 16.15B
- ISK Efficiency
- 4%
- Balance
- -15.40B
Solo
- Solo Kills
- 1
- Solo Ratio
- 14%
- Final Blows
- 2
- Points
- 7
Other
- NPC Losses
- 0
- NPC Loss Ratio
- 0%
- Avg Kills/Day
- —
- Activity
- Inactive
Damage
Damage Dealt3.0M
Damage Taken50.5K
Damage Ratio98%
Combat profile
How they fight, with whom and against whom — last 90 days
Activity
What they fly and where they fight
Most Valuable
Matchups
Who they kill, who kills them, what they lose
Top ListsLast 90d
Hulls LostLast 90d
Losses broken down by hull class.
Career
Corporations flown for, most recent first
Helping Hand Acceptance CorporationSince Saturday, 30 April 20111 Kills11 Losses
Band of Builders Inc.Since Tuesday, 16 November 20100 Kills1 Losses
Sharks With Frickin' Laser BeamsSince Saturday, 21 June 20081 Kills1 Losses
BlackguardSince Tuesday, 26 August 20030 Kills0 Losses
Center for Advanced StudiesSince Monday, 7 July 20030 Kills0 Losses
In-game bio
Kladdkaka
2 eggs
1 1/3 cups sugar
1/2 cup cake or all purpose flour
1/8 tsp. salt
1/2 cup melted butter
4 Tbsp. unsweetened cocoa
1 Tbsp. vanilla sugar (-or- substitute 1 tsp. vanilla extract)
Preparation:
Preheat oven to 350\xba. Lightly butter a round 8” or 9” springform or cake pan.
Whisk together the eggs and sugar. Gradually mix in the flour and salt.
Stir cocoa and vanilla sugar (or vanilla extract) into melted butter until well-combined. Add cocoa-butter mixture to batter, stirring well until any lumps are removed.
Pour batter into prepared pan. Cook in 350\xba oven for 25 minutes. Check for doneness; the edges of the cake should be crisp but the center still moist and sticky (Tip: A good test is to insert a toothpick first into the cake’s edge: it should come out clean. Then, insert it into the center of the cake. It should come out smeared with gooey, melting chocolate). Do not over not overcook (but if you do, you’ll have stellar brownies as a compensation
2 eggs
1 1/3 cups sugar
1/2 cup cake or all purpose flour
1/8 tsp. salt
1/2 cup melted butter
4 Tbsp. unsweetened cocoa
1 Tbsp. vanilla sugar (-or- substitute 1 tsp. vanilla extract)
Preparation:
Preheat oven to 350\xba. Lightly butter a round 8” or 9” springform or cake pan.
Whisk together the eggs and sugar. Gradually mix in the flour and salt.
Stir cocoa and vanilla sugar (or vanilla extract) into melted butter until well-combined. Add cocoa-butter mixture to batter, stirring well until any lumps are removed.
Pour batter into prepared pan. Cook in 350\xba oven for 25 minutes. Check for doneness; the edges of the cake should be crisp but the center still moist and sticky (Tip: A good test is to insert a toothpick first into the cake’s edge: it should come out clean. Then, insert it into the center of the cake. It should come out smeared with gooey, melting chocolate). Do not over not overcook (but if you do, you’ll have stellar brownies as a compensation