(Untitled)

[pyroconverse]

the protein chain c-385-fe-3 in the edgytle of the yolk of the egg makes the yellow a shade of yellow that i am not particularly able to take a liking to, due to previous experiences with that certain shade of yellow.

You know.

Comments

[reloadedvirus]

Yet, I'm inpartical to the solidifing effects of the white of the egg. The white of the egg that isn't white until it's cooked. The liquidifed version of chain f-385-d-48 bonds with chain g-47-ed-398 to make the chain fg-432-ded-446 which makes it white when you cook it. Interesting...

[pyroconverse]

But when you crack open the egg it's white Matteh.

[reloadedvirus]

Well it's not my fault I'm retarded, I just wanted to sound smart.