dChan
Anonymous ID: a39a5e July 23, 2019, 8:42 a.m. No.25655   🗄️.is 🔗kun   >>5658 >>5668

>>25605

Greetings

updated dough from >>25282 baker requesting handoff

with following changes

added

>>25294 top 2 Q's are NEW

changed

>>25557 Q Graphics in GMT dough changes

 

removed from

Other Dedicated Research Threads

>>>/qresearch/6097863 – New World Order Research Thread #5

 

It does NOT have notables from this bread

 

fresh dough

https://pastebin.com/ZyjLmMRn

 

test baked

>>>/comms/5502

Anonymous ID: a39a5e July 23, 2019, 3:05 p.m. No.25974   🗄️.is 🔗kun   >>5978 >>5985

Q's Latest Posts

 

Tuesday 07.23.2019

 

>>7150048 ————————————–——– [CHANGE WE CAN BELIEVE IN] (Cap: >>7150148)

Anonymous ID: a39a5e July 23, 2019, 3:29 p.m. No.26002   🗄️.is 🔗kun   >>6012

>>25993

waaaaay early to bake a new bread

 

when they're this slow you should wait

when the bread gets over 700 then start the process don't bake til 730 or so

with these speeds there's still 75 posts to go to finish out this bread

Anonymous ID: a39a5e July 23, 2019, 3:44 p.m. No.26022   🗄️.is 🔗kun

>>26012

 

no worries

did good for a newbie

 

but...

you missed the capture for Q's post

and you've closed off the possibility of any further notables from #33 being posted in the new bread... although quite frankly it looks like a long list. I guess you'll get that from a long slow tasty bread.

I think the splitting of the notables into two posts is a workable solution to the exceedingly long notables buns

Anonymous ID: a39a5e July 23, 2019, 3:46 p.m. No.26027   🗄️.is 🔗kun   >>6031

>>26019

>seems the speed of posts

 

if you CTRL-F

18:0 you'll get the post count for the 1st ten minutes

18:1 gives you the next then

etc... in that fashion you can get a good handle on posting speed

 

It'll come with experience

welcome to the kitchen