- Kill
- 327
- +0 negli ultimi 90 giorni
- Perdite
- 41
- +0 negli ultimi 90 giorni
- Efficienza
- Efficienza ISK 97%
- ISK distrutti
- 110.84B
- +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
- 327
- Perdite
- 41
- Indice di pericolo
- 90%
- Colpi finali
- 34
- Punti
- 327
ISK
- Distrutti
- 110.84B
- Persi
- 3.85B
- Bilancio
- +106.98B
- Efficienza ISK
- 97%
Solo
- Kill in solo
- 10
- Percentuale solo
- 3%
- Kill medie/giorno
- —
Altro
- Perdite contro NPC
- 4
- Quota perdite NPC
- 10%
- Attività
- Inattivo
Danni inflitti3.9M
Rapporto danni · 93%
Danni subiti298.5K
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
Its Just a Game, in real life Ive got money in the bank ...Food in my belly... and beer in the fridge ..SORTED
LESSON 1
How to make the Perfect Yorkshire Pudding
1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
LESSON 2.
Eat it warm with onion gravy..
LESSON 1
How to make the Perfect Yorkshire Pudding
1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
LESSON 2.
Eat it warm with onion gravy..