u/Imaginary-Payment914

1. the word skyscraper originally meant the tall sail of a ship.

2. Burj khalifa wasn’t the first structure built taller than 600m, it was the Warsaw radio mast at 646m built in 1974. However, it collapsed in 1991.

3. If you saw the sunset then took an elevator to the top you would see the sunset again.

4. The spire of the Empire State Building was meant as a dock for airships

5.the spire of the Chrysler building was constructed in secrecy inside and was raised to the top. It was a tactic to securing the title as the tallest building as the competition was fierce.

sorry if I bored you😅😂 if you know more facts I would love to hear them, thanks!!!

I’m wondering if this happened to anyone. I just got my IGCSE marks and they were way lower than expected even though I got told by the teachers that marked the papers that I did great. my School made it really confusing how they were going to calculate the marks and did not tell us what specific coursework they sent to evaluate. I have been getting good grades but it did not reflect in the mark.

Anyone remember the very old version of the game before chapter 3? There was no garden and gems did not exist at that time, auto-buddies costed 500 pizzafunds. Even zazoom was not found. I'm trying to remember how the game was long ago so pls comment if there is anything else I missed

So I recently started learning Dutch but then I came across the adjectives and its so confusing when to end it with an e or not (i.e groot or grote). I asked ai and it said that when a word is common (de) it takes the normal unchanged ending, but when it is neuter there are 2 cases: first, if het is before the word it also takes the normal ending. However if een is before the word it takes the ending with an e (sorry if it doesn't make any sense). I tried asking google and nothing helped, anything helpful is really appreciated thx!

So I'm still a beginner and I don't understand bulk fermentation at all! First of all, I know that it is the overall fermentation of the dough as a whole, but what confuses me is if it starts right after mixing or after doing the last set of stretch and folds (or any other gluten strengthening technique). Another thing is when to stop, do I stop as it doubles in size or increases by one and a half times its size or is it different for each dough (hydration/temp/etc.)? Also what is the best signal to rely on to stop, the size of the dough, stickiness, how jiggly it is, etc...

If it helps I am using a 12% protein flour in a relatively warm and humid environment, I am baking with low hydrations (between 65 and 79%).

I know I asked a lot but I would appreciate anything that answers even one small bit.

feel free to ask for more details or clarification as I can sometimes be rly confusing.

Thank you!

I have the exam in a couple of days and I've been practicing for the FRQ a lot but if the exam is digital how will we draw the graphs, will we do them on paper and upload it or will we have to draw them on the computer itself?

I've seen many videos for doughs with much higher hydration being way easier to handle thana my dough. It is always sticky, even at low hydrations like 65%. The issue is it's too sticky and I basically degas the whole thing during pre-shape and shaping, which is why I end up with flat, dense bread. I've tried changing the hydration, my method during the autolyse stage, and the bulk fermentation time but nothing has worked. My theory is that my bread flour isn't good enough even though it is 12% protein or maybe I should use a dough mixer. I would really appreciate any tips, thank you!

Here's my method:

1. Autolyse, add 325 grams water to 500g bread flour, rest for 30 minutes
2. Add 100g starter and 2g salt with a very tiny amount of water.
3. Stretch and fold every 45 minutes (3-4 times)
4. Pre-shape, rest for 20 minutes on countertop, then shape and place in a bowl, covered and put in the fridge overnight(8-16 hours)
5. Place it to a hot dutch oven, 20 minutes covered and 25 minutes uncovered.