- Kill
- 7
- +0 negli ultimi 90 giorni
- Perdite
- 33
- +0 negli ultimi 90 giorni
- Efficienza
- Efficienza ISK 14%
- ISK distrutti
- 610.7M
- +0 negli ultimi 90 giorni
- Attività
- Inattivo
- 0 kill/giorno · ultimi 90 giorni
Scheda di combattimento
Numeri da eve-kill, di tutta la carriera
Combattimento
- Kill
- 7
- Perdite
- 33
- Indice di pericolo
- 100%
- Colpi finali
- 3
- Punti
- 7
ISK
- Distrutti
- 610.7M
- Persi
- 3.86B
- Bilancio
- -3.25B
- Efficienza ISK
- 14%
Solo
- Kill in solo
- 1
- Percentuale solo
- 14%
- Kill medie/giorno
- —
Altro
- Perdite contro NPC
- 0
- Quota perdite NPC
- 0%
- Attività
- Inattivo
Danni inflitti1.5M
Rapporto danni · 81%
Danni subiti353.8K
Attività
Cosa vola, dove combatte, le ultime kill e perdite
I più preziosi
Le kill più costose del periodo
Chi incontra
Chi uccide, da chi viene ucciso e cosa perde
Ultimi 90g
Uccisi
Ucciso da
Scafi persiPerdite suddivise per classe di scafo.
Bio in gioco
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.