Joffus
12.1K posts

Joffus
@Joffus3
I’m an expert, a polymath. #HEX #PLSX #PLS
Beigetreten Ekim 2021
695 Folgt1.3K Follower
Angehefteter Tweet
Joffus retweetet

🔴LIVE @ 6:30 EST @CryptoEwok & I on @CreedOfCrypto
✅Are we at an all time retail bottom for crypto?
✅PulseChain ecosystem begins to move up, why?
✅Huge wallet updates coming from @LibertySwapFi
MUCH more...
youtube.com/watch?v=WJLNRN…

YouTube
English


PULSICANS!!!! $PLS
I MISSED YOU ❤️❤️
I had to check on you today
You have to do OVER 200X to ATH…
Wow!
Imagine if you had money to buy now, if you sold in Q4
Aah you didn’t because your messiah/influencers said 4 year cycle is broken and markets will keep rallying.. RT if you are bullish $PLS!!!!!!!

English

@IOHK_Charles He has a point. Over 95% of Bitcoin hashrate comes from large scale mining farms.
These farms are owned by 5-10 “parent companies”.
Pulsechain solves this and is real decentralized crypto.
English

Sir Nathan follow-up:
- Sir Nathan believes Richard Heart may be in a Deep State Black Eye club
- note: Richard Heart got a black eye from “the fashion police” during his OutRage Marketing Days
- Richard Heart posted about the black eye
- Interpol listing even noted a fight assault, which was deemed fraudulent anyway because most likely RH was the victim
- Sir Nathan believes it was Richard’s code word for the “satanic black eye club” which Elon Musk and others are forced into
- Also, RH once had a Halloween costume of horned devil like 15 years ago.
My conclusion:
👉🏼 pDAI is racist unless it goes to 1.8 cents soon, and eventually $1




English

A few pieces of candy can max out your safe arsenic exposure for a year. Check the test results of baby formula, candy and bread that was done by the state of Florida.
Pulsechain solves this.
exposingfoodtoxins.com
English

🚨NEW: Chocolatier tested the viral “fake Hershey” videos and confirmed the unusual behavior is real, but it is not due to any new recipe. He bought several bars, checked the ingredients, and found nothing unusual aside from PGPR, a common emulsifier used to improve texture and reduce costs. When he warmed the chocolate near its melting point and then let it cool, the bars did not snap back as expected. Instead, they became soft, bendy, and almost plastic-like.
The reason is not fakery. It is how the chocolate reacts structurally. Cocoa butter crystals can lose their bond under heat, making the bar flexible instead of firm. What people are seeing in the videos is simply the chocolate’s structure breaking down, not a change in ingredients or formula.
English

Joffus retweetet
Joffus retweetet
Joffus retweetet

@yourfriendSOMMI We can now move antimatter around in a truck but our friendship is stronger than gravity!
youtu.be/rnE5GeKfnaE?si…

YouTube
English











