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" ... And the problem is that it’s more of a monster than the .50 cal. Players have begun testing the Nemesis out to find that it actually does more damage than the signature weapon, with the secondary, very obvious advantage of the Nemesis having ammo freely available for it at any time. You can hold 100+ sniper rounds and refill them all at any ammo crate. Meanwhile, you’re lucky if you get a half dozen rounds for the .50 cal during an entire mission, given how special ammo drops work. Really, Nemesis outclasses all signature weapons, sniper or not, in terms of pure DPS for this reason. ... "
" ... I claim Five Me. 109s destroyed. Ammunition Expended: 587 rounds .50 cal MG. ... "
" ... Of course, you can point out that at least some of the problems faced by those covered in the report apply to others. People from working class backgrounds or migrants from the European Union are less well-networked than those from the middle and upper classes who went to private schools. Working class entrepreneurs cal also face discrimination linked to accent and manners rather than color. Class is, after all, a British obsession. ... "
" ... The British Army is using the simulations for flight training, calling in artillery, and allowing soldiers to control tanks or armored vehicles with mounted weapons like 50 cal. machine guns. "The aim is to enhance future Army training by exploiting the benefits of this technology,” said Lt. Col. Jes Giles SO1 Training Capability of the British Army. These training simulations allow the Army to virtually train soldiers for warfare, which would alternatively be done on location in a field. ... "
" ... The tortilla, of course, is ubiquitous in Mexican cuisine, but it’s often treated as an afterthought here in the U.S. Your neighborhood Mexican restaurant, for example, probably uses pre-made tortillas. Moreover, they were likely made from Maseca, a kind of flour ground from dried corn, rather than moist masa. That’s why these tortillas always seem so dry and tasteless (or worse, taste of cal.) But many higher quality Mexican restaurants have been making their own tortillas for years. ... "