I know Drovers and Herons get system bonuses to fighters whereas Moras get Damper Field but it should be fine. For destroyers I use 2-3 Manticores built for longe.
I'm pretty sure that guy's using those drones you can only get from fighting the Remnant so that's a no-go for me right now. At the moment, I am running a mixed fleet consisting of a Conquest built with Squalls and Mjolnirs, 4 Eradicators (2 P Variants) with long range (1 HVD, 2 Hvy Maulers, 3 Railguns, Reapers and PD I pilot one of these), 3 Herons with a wing of Daggers, Broadswords and Thunderers each and PD. Mora has 3 slots for fighters so I'm thinking 2 Wasps 1 Trident. Wasps will swarm all over them as a distraction, and by the time the Tridents get in range there will probably be a ship or two with downed shields for them to bomb. Tridents only have 130 combat speed VS the Wasp's 325.Īs for weapons, Moras have 2 medium missile slots and 8 small ballistic slots. Longest range on a small ballistic weapon is only 700 so it would be pointless to take anything other than point defense for those. I haven't gotten good mileage out of the Pilum LRM Launcher because of how slow the missiles are but if I'm gonna be taking nothing but Moras the volume of fire should be high enough for them to work.Īre you simply looking to hunt a solo fleet (or maybe two at a time), or looking to do the crazy test of skill 4-5 Ordo fleets in one giant battle? What's your recommendation for the 2 missile slots? My personal favorite is the Harpoon MRM Pod, it has 2500 range, 12 ammo, good speed/tracking and does a ton of damage. If just the former, you just need a decent end game fleet.
2-3 capitals, cruisers to fill out the rest of the DP, all reasonably fit and with high level officers is sufficient. What is your typical deployment point slider set to? 500? 300? The carrier build becomes weaker with smaller deployment sizes. The people of this city love pickles: gherkins, olives, marinades.Although its likely the strongest build available at the 500 DP setting. 3 6 6 comments Add a Comment ziptofaf 2 yr. "Casquería", or alternative meats include: fried giblets, sweetbreads, etc., and are typical Madrid dishes. A fleet for REDACTED I'm im mid game and I feel the need to go get some alpha cores, only one of my colonies is making money right now and I can't field 5 paragons so what is the cost effective fleet for whacking the radiant ordos I'm currently struggling with a sub-ordo. With regards poultry, the most popular is chicken. With the Court established in Madrid, game became popular, including wild boar, fallow deer, and especially partridge and pheasant. But Madrid and its surrounds are a real paradise for meat lovers.īasque and Castilian carveries have started to spring up throughout the region, which have granted the T-bone steak and the suckling pig the right to exist in the area. At Christmas, the most typical dish is red bream, which is currently in competition with hake and sea bass. The city receives fish and seafood from nearly every harbour in Spain, given the fact that it is practically equidistant from all of them. Seafood is not only present in the tapas of Madrid. Others which have acquired special status are the lentil, which is eaten with "chorizo", and the haricot bean. However, the chickpea is not the only legume used in Madrid's cooking. Wish the ship's restoration doesn't cost that much or rather it costs more depending on each D-mods it has. The new strike command should be able to give players an edge against the REDACTED Stations. There is no chance of any Remnant battlestation in a yellow threat system. It is in fact used in many more traditional dishes other than the "cocido", such as the chickpea and vegetable stew and is often served with spinach and cod. Now I can stop limiting my speed fleet to 70 non-carriers, 20 auxiliary ships, and 10 carriers due to them starting with 'engage' fighters. Remnant fleets spawn from battlestations found in orange and red systems. As a result the chickpea has become the most valued pulse in the region. " Cocido madrileño" could be defined as a combination of all the "cocidos" prepared in the rest of Spain and even America and its preparation depends more on the availability of products and the climate than anything else.
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