Moscovium：修订间差异

第16行：

After testing by the Edible Chemicals Administration of Antimonia, this was classified as an edible chemical. The custom of eating moscovium has spread gradually the next year. Moreover, Antimonians invented many ways of eating moscovium.

In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased.

In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased. After improvement, substances such as caesium glutinate were added to the food. He spread this dish to the whole Antimonia and it quickly became popular. Many superscientists tasted this dish and they found it improved fagonging power. The amount of consumption of moscovium in 1760 increased 2333 times compared to 1759. That worker named the dish as Moscovium Soaked in Coweep Soup. Since then, it became a traditional food of Antimonia.

2025年1月4日 (六) 04:09的版本编辑 imported>Hydrogen Sulfide 无编辑摘要 ←上一编辑		2025年1月4日 (六) 04:15的版本编辑撤销 imported>Hydrogen Sulfide →For eating 下一编辑→
第16行：		第16行：
	After testing by the Edible Chemicals Administration of Antimonia, this was classified as an edible chemical. The custom of eating moscovium has spread gradually the next year. Moreover, Antimonians invented many ways of eating moscovium.		After testing by the Edible Chemicals Administration of Antimonia, this was classified as an edible chemical. The custom of eating moscovium has spread gradually the next year. Moreover, Antimonians invented many ways of eating moscovium.

	In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased.		In 1760, after the mass production of moscovium went, a worker in a moscovium factory dropped a piece of coweep meat with sodium hyperchloride into moscovium, and the worker decided to try this dark dish, but unexpectedly he found that it was delicious and it greatly made his fagonging power and energy increased. After improvement, substances such as caesium glutinate were added to the food. He spread this dish to the whole Antimonia and it quickly became popular. Many superscientists tasted this dish and they found it improved fagonging power. The amount of consumption of moscovium in 1760 increased 2333 times compared to 1759. That worker named the dish as Moscovium Soaked in Coweep Soup. Since then, it became a traditional food of Antimonia.