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¤ Your Nickname: Dobe ¤ Your Address Skype, Steam: - ¤ Age(you must have or higher than 14 years):18 ¤ Languages That You Can Speak:arabic/english/french ¤ Your Location: morocco ¤ Experience As Admin: you know ¤ Can You Stay Spectator Or Playing Between These Hours (22:00 To 12:00 PM): - ¤ Link Of Hours You Played On Server (Click Here You Must Write Your Nickname? you change server in gametracker ¤ Reason That You Want To Be Admin:I was a legend here and when I came back I found myself a have tag -_- ¤ Password [Required - Read The Rules] :Staff2019

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once upon a time, the mere mention of a Toyota Corolla estate would have been enough to send one to sleep. Before Toyota killed off the Corolla name in Europe in 2006 in favour of the now-deceased Auris, the Corolla was a byword for dullness; the estate version doubly so. So it’s been rather heartening to see that Toyota has reintroduced the Corolla name not with a bland, generic lump of anonymity, but on a smart hatchback that’s sharply styled and distinctive. And along with the hatch has come this new Touring Sports estate, which loses the slightly underbite-y rear end of the hatch in favour of a more conventional, but no less well-proportioned, rump.

It had been 59 years since Norwich City last savoured promotion in front of their own fans, and as this nervy, narrow victory confirmed their restoration to the Premier League after a three-season absence, Carrow Road convulsed in euphoria. “Farke’s on a horse,” the fans chanted, in reference to an episode when manager Daniel Farke had marked his farewell at his first club, SV Lippstadt, by riding into the stadium on horseback. Alas, the German did not oblige with a repeat performance, but the breadth of his smile at the final whistle conveyed how much this meant. This was a deeply precious occasion, even for a club of Norwich’s standing. True, other promotions remained fresh in the memory: Paul Lambert’s success in leading them from the third tier to the first, for example, or a play-off triumph at Wembley under Alex Neil. But, somehow, Farke’s class of 2018-19 have carved out a particular place in club folklore. From the vibrancy of their playing style to their manager’s own cult of personality, they have embedded themselves in Norwich’s hall of fame. There were not many in this ground who could cast their minds back to 1960, the last time Norwich leapt up a division on home turf. Back then, they had needed a 4-3 win over Southend to be sure, and this duel with Blackburn was similarly edgy. Norwich had entered the game on the back of four successive draws: they were not so much sauntering across the finish line as falling over it. But finally, and with a maximum of tension, they did it. And to top it all, Ipswich Town, their loathed East Anglian adversaries, had been relegated to League One. Seasons, and Saturday nights, do not come much better in these parts. As a feat, Norwich’s latest elevation is faintly miraculous. They finished 14th in the Championship 12 months ago, until sporting director Stuart Webber turned eclectic recruitment into an artform. Teemu Pukki, their Finnish striker and top scorer, signed for free after being released by Brondby. Midfielder Emiliano Buendia, their Argentine cult hero, was plucked from obscurity at Spain’s Cultural Leonesa. Seven members of the full squad are German, and another four have played in the Bundesliga, as part of a deliberate policy to incorporate the attention to detail for which that league is known. But what might look a patchwork quilt is in fact a minor masterpiece. Norwich’s progress is a testament not to bountiful spending but to the most astute scouting. Delia Smith, the club’s joint majority shareholder with husband Michael Wynn-Jones, said: “It’s smiles and tears, all in one go. It’s a beautiful day.” Throw in the charismatic leadership of Farke, who had first learned of Norwich’s reputation when the club recorded their famous Uefa Cup win over Bayern Munich in 1993, and it is evident the club have found an intoxicating cocktail. “This is a moment full of happiness and pride,” he said. “We have made history today. We have achieved something extraordinary.” It helped Norwich’s cause that Blackburn were already in late-season mode, with little left to play for. This explained the dozy defending that allowed Norwich an early strike to settle the collective neurosis around Carrow Road. Marco Stiepermann was the man of the hour, turning in a flash on the edge of the area to angle the ball beyond from the diving Jason Leutwiler, in a finish worthy of the league for which he and his team-mates were bound. Liberated from anxiety, Norwich dialled up the style, courtesy of the irrepressible Mario Vrancic, who unleashed a lethal, bending drive that swerved unerringly into the top corner. A cue for Farke to start preparing the equine celebrations? Not quite. Within moments, familiar jitters returned, as Blackburn roused themselves from their torpor to hit back with almost their first incursion into Norwich’s half. Lewis Travis, picking up the ball 25 yards out, let fly and somehow found the net in scenes that goalkeeper Tim Krul, at fault with his positioning, would not want to see repeated. Promotions are seldom straightforward, and this second half was a study in controlled agony. Norwich had a plethora of chances to put the outcome beyond doubt, with Onel Hernandez and Jamal Lewis both going close, but still a third would not come. Still, the yellow army consoled themselves, they had the luxury of only needing a point. And as Blackburn’s resistance faded, hope shaded at first into relief, and then into joy unconfined.

perhaps more than any other staple food, bread routinely gets a hammering. For such a wholesome product – in theory – you're never far from headlines claiming bread is the devil incarnate. It's true that modern, industrialised bread has strayed far from its humble origins to something almost unrecognisable in flavour, texture and health benefits. But to tarnish all bread with the same brush is far from helpful. The latest drama involves propionate, a preservative used to prevent mould in commercial bread baking. According to a study from Harvard University, propionate could trigger a "cascade of metabolic events" potentially leading to insulin resistance and weight gain. Though the study in humans was limited, the implication is that the acid, which is widely used across the food industry, could increase risk of Type 2 diabetes and obesity. Chris Young, coordinator of the Real Bread Campaign, isn't surprised by the findings. Propionate is commonly found in bread, often listed as E280, E281, E282 or E283 depending on its form. "Over years several questions have been raised over this and other additives used. Calcium propionate [E282], for example, has been linked to hyperactivity in children and skin irritations in bakery workers, and propionates have been found to lead to a risk of migraine or eczema," says Young. All food additives pass testing, buy Young says these are often on small groups and then presumed safe. Over the years, "one by one they get knocked off that list, so we're not sure if they're safe at all. We find anecdotally people say they can't eat industrial loaves and don't know why. Is it one or a cocktail of additives that's causing these problems?" Young points to nitrogen trichloride, a flour bleaching agent banned in 1949 after giving dogs epilepsy; or potassium promate, a "flour improver" which in 1990 was prohibited in the UK as a possible carcinogen. The Real Bread Campaign is calling for better labelling. When you buy a staple like butter or milk, you're pretty sure what't it's going to be made of: milk, perhaps with some salt thrown in. Bread, however, can contain up to 26 ingredients and additives. "Real bread is an ancient food with three ingredients, something most of us can eat perfectly safely, unless we have an allergy or intolerance. It can be made without additives, which, while they have a purpose, are not necessary." Mould isn't an issue with real bread, Young explains, because it just goes stale. But when bread is wrapped in plastic, it creates a warm, sweaty environment perfect for mould to grow. Aside from anti-mould, additives are used to soften or relax dough, make it rise quickly, to create fluffy loaves, for uniformity or for colour. "Rather than using the skills of bakers who know how dough behaves, it's just banging in a load of additives to standardise the process," says Young. With so many options on offer – wholemeal, wholegrain, multigrain, sliced white, rye, sourdough, high fibre, low FODMAP – choosing the best option can be tricky. Myriad claims of 'healthier' breads, like gluten-free or fortified, it's easy to be sucked into thinking proper bread is bad. We asked experts to help us answer a few burning questions. Is bread bad for me? It depends. Real bread, particularly if made with whole wheat, and containing the basic ingredients – flour, water, salt, yeast (whether natural or added) – is a wholesome, healthy food containing plenty of vitamins, minerals, fibre and good carbs. While breads are mostly carbohydrate, we need carbs to provide our bodies with fuel. A brown loaf made with minimally processed grains will contain a good source of slow-release carbs. However, highly processed white flours have a higher glycaemic index (GI), meaning they are digested quicker and give you a raised blood glucose level and spike your insulin levels. "Over the course of human history real bread has been enjoyable, delicious and very healthy to eat," Young stresses. Rob Hobson, a registered nutritionist, agrees: "Bread isn't solely responsible for things like obesity, there are other factors at play. People tend to put things on bread that add up calories – butter, for example – and it's very moreish, it's hard to eat a small amount." "Cheap white bread contains sugar and will break down quickly, affect your blood sugar, and leave you more hungry, which you wouldn't get from brown bread which has fibre. You can't single out individual foods for being responsible for weight gain. Eat them all in moderation and they will contribute to a healthy diet." If you are someone who can only stomach sliced white, Hobson recommends loaves fortified with things like calcium, iron or thiamine. "Fresh bread would be healthier, but nutritionally it's not a massive difference." What's wrong with mass-produced bread? Historically, bread was baked in the home or by local bakers. Throughout the 20th century its production became increasingly industrialised, culminating in the Chorleywood bread process, invented in Hertfordshire in 1961. The benefit of Chorleywood was that it doubled the shelf life of bread while cutting production costs, making bread in the UK among the world's cheapest, particularly mouthwatering after rationing. But to quickly make uniform, squidgy loaves using the method, producers had to add hard fats, chemicals, sugar and double the yeast. Today, around 80 per cent of the bread we eat in this country is made using this method. This means we are eating highly processed, sugary bread which, for the reasons stated above, isn't great for our health. Brown bread and supermarket 'fresh' bread can also be made via this method. Is sourdough better for me? Sourdough bread, in which the base ingredients are simply flour, bread and water, with naturally cultivated bacteria and yeasts, is highly fashionable today. It's thought to be healthier, because those wild yeasts neutralise phytic acid as the bread proves, making the end product more easily digestible, plus natural yeast in sourdough protects against mould. "There are many reasons to buy sourdough," says Young. "I enjoy the taste, texture, the way it's made, the long process that it takes to raise the dough, and the alchemy that leads to more complex flavours, aromas and acidity. It gives your mouth a bit of a workout which is enjoyable. It's the difference between instant coffee and genuine, fresh coffee." Beyond the subjective, there may well be health benefits, though more scientific studies need to be done. Anecdotally, some with intolerances can enjoy sourdough bread, though it's not been scientifically proven and coeliacs cannot eat it as it still contains gluten. A problem with the rise of sourdough is that many manufacturers are jumping on the bandwagon, falsely claiming their products are sourdough. According to a Which? campaign, a fifth of 'sourdough' loaves sold in supermarkets aren't made traditionally and contain additional ingredients for a sour tang, like vinegar or yoghurt. While not necessarily unhealthy additions, Young says the problem is that it's misleading. "If it's not the real thing, and if there are health benefits, you won't be getting them. Sourdough bread isn't legally protected." How do I know what I'm getting? Aside from the 'sourfaux' scandal, several commonly sold breads contain misleading claims. The Daily Mail discovered, for example, that a major coffee chain's 'fresh' baguettes were in fact up to a year old, while supermarket loaves baked in-house are not required to list ingredients. 'Artisan' breads regularly aren't, while refined wheat loaves are often marketed as the healthy sounding 'wholemeal'. "Ancient grains is another buzzword," says Young. "It could be a factory loaf made using the Chorleywood method with a sprinkling of spelt or einkorn. You're very unlikely to be getting 100 per cent. Flip it over [to see the ingredients list] and see what you're actually getting." What is the difference between wholemeal and wholegrain, and is it better for me? As mentioned above, whole grains are healthier than refined ones. They contain more fibre, vitamins and minerals, and their slow-release energy has a lower GI and keeps us satiated for longer. But do we always know what we're getting? Would you be disappointed if a bread marketed as 'whole' actually only had around 10 per cent wholemeal flour? Wholegrain contains the entire grain, including the bran, endosperm and germ. This is rich in carbs, protein, unsaturated fats, vitamins and minerals. Wholemeal is made from wholegrains that have been milled down and have a plain brown appearance. It has a higher GI than wholegrain, though it has more fibre and nutrients than white. "To be called 'wholemeal', 100 per cent of the flour used as an ingredient must be wholemeal flour," explains Young. "But there's a loophole. You can throw soya flour into that, or barley, or any other highly refined flour, so it's still not 100 per cent wheat flour necessarily. You can even throw added wheat gluten into it. It's ridiculous."

the women of the Dagenham Ford factory strike have long been considered as the original pioneers of fighting for equal pay. But newly discovered letters in the National Archives reveal a series of formidable businesswomen were taking on the gender pay gap 300 years earlier. The letters, which have been catalogued as part of a 20 year long project, are believed to be the earliest examples of British women demanding parity in the workplace. They include those written from 1693 - 1695 by Ann Wyatt, the only woman to have owned a ship building business in the whole of British history. Records specialist Bruno Pappalardo said the letters reveal that women challenging a gender pay gap is “not such...

The SSD, or full solid-state drive, is a device that is different from classic HDDs, primarily by resisting some stronger shocks, which leaves those with an SSD to forget about the always keep in mind the way it is handled. The SSD is the device that appeared very recently, with much faster speed and reliability, with the task of storing data and operating system. Over the years, numerous models of such devices have been created and marketed for various purposes, such as those for seismic data acquisition. SSD had until 2008 as the main component the permanent DRAM memory, but it was replaced with the non-volatile NAND. Despite the fact that these devices can not be bought by anyone because of the higher cost, the SSD has many benefits over classic HDDs. First of all, they have a much higher transfer rate, but it should be known that there are several types of SSD on the market. The ones built on SINGLE LEVEL CELL technology are quite expensive but they have many benefits, and besides these, much more common in stores and at a slightly more affordable price are those based on MULTI LEVEL CELL. What price does a SSD have? The price of an SSD starts from ~ 200RON (80GB) and can reach up to ~ 2000RON (those of 1TB), varying depending on the brand. Other criteria other than price and manufacturing technology: As with HDD, some criteria need to be known depending on which SSD can be chosen. Of course, when we want to buy such a device, we need to make sure that it was built from the most advanced elements, which is often guaranteed by SandForce or Indilinx Everest. The most important feature of SSDs is transfer speed and data access speed. This, despite being constant, is much higher than hard drives. As the strength of these devices, the speed it guarantees is due to the lack of mechanical elements with their replacement with the storage of information in the memory blocks, the computer having much faster access to that information. As has been said before, another extra point of devices is increased strength. If your hard drive has always had a problem with this topic, and it is very easy to break because of the hits, the SSD is more resistant even to strong shocks. Although the SSD has many benefits such as much lower weight and much lower power consumption, which is a plus for laptops or ultrabooks, it is not necessary to rely on the fact that it has to be as long as possible expensive to make sure I made the right choice. Several other criteria for choosing a convenient SSD would be the resistance and longer life of SLC SSDs than MLCs (although MLCs are extremely reliable and are guaranteed around 5 years of intense use). It should also be remembered that, in the case of current technology, their life span is inversely proportional to their writing speed.

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