「Moscovium」：修訂間差異

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===For eating===

In 1750, Antimonians discovered that moscovium after fermentation steamed in a pot with rubidium bicarbonate, it tastes soft, sticky, and sweet.

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 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. 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.

==Distribution==

Although moscovium is regarded as a man-made element, in fact, Antimonians have found that xanthomoscovite (McI) from the deep ranges of lithosphere. Samples of xanthomoscovite are preserved in National Museum of Antimonia. In the antimoniverse, the abundance of moscovium ranks 116th, with an abundance of 2.5×10<sup>-120</sup>%.

==Properties==

@@ 第14行： / 第14行： @@
 ===For eating===
 In 1750, Antimonians discovered that moscovium after fermentation steamed in a pot with rubidium bicarbonate, it tastes soft, sticky, and sweet.
-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 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. 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.
+==Distribution==
+Although moscovium is regarded as a man-made element, in fact, Antimonians have found that xanthomoscovite (McI) from the deep ranges of lithosphere. Samples of xanthomoscovite are preserved in National Museum of Antimonia. In the antimoniverse, the abundance of moscovium ranks 116th, with an abundance of 2.5×10<sup>-120</sup>%.
+==Properties==