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⠀⠀⠀⠀⠀⠀⢀⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⡄⡀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⣼⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡗⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡆⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠘⢿⣿⠁⣩⣿⣿⣿⠿⣿⡿⢿⣿⣿⣿⠛⣿⡟⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⢷⣾⣿⣋⡡⠤⣀⣷⣄⠠⠤⣉⣿⣷⣽⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠈⣿⣿⣿⣿⣿⣿⣿⣿⡻⣾⣿⣿⣿⡟⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠙⣿⣟⢋⣰⣯⠉⠉⣿⢄⠉⢻⡟⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠹⣿⢿⣷⣶⠤⠔⣶⣶⠿⢾⣧⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⢀⡀⠠⠀⠂⠀⠀⣧⡚⢿⣿⡶⢶⡿⠟⣠⣿⣿⠀⠀⠀⠀⠄⣀⡀⠀
⠀⠀⠀⠀⠀⠀⢀⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⡄⡀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⣼⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡗⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡆⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠘⢿⣿⠁⣩⣿⣿⣿⠿⣿⡿⢿⣿⣿⣿⠛⣿⡟⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⢷⣾⣿⣋⡡⠤⣀⣷⣄⠠⠤⣉⣿⣷⣽⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠈⣿⣿⣿⣿⣿⣿⣿⣿⡻⣾⣿⣿⣿⡟⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠙⣿⣟⢋⣰⣯⠉⠉⣿⢄⠉⢻⡟⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠹⣿⢿⣷⣶⠤⠔⣶⣶⠿⢾⣧⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⢀⡀⠠⠀⠂⠀⠀⣧⡚⢿⣿⡶⢶⡿⠟⣠⣿⣿⠀⠀⠀⠀⠄⣀⡀⠀⠀
Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.
⡝⡄⢻⢟⣿⣿⣷⣕⣕⣅⣿⣔⣕⣵⣵⣿⣿⢠⣿⢠⣮⡈⣌⠨⠅⠹⣷⡀⢱⢕
⡝⡵⠟⠈⢀⣀⣀⡀⠉⢿⣿⣿⣿⣿⣿⣿⣿⣼⣿⢈⡋⠴⢿⡟⣡⡇⣿⡇⡀⢕
⡝⠁⣠⣾⠟⡉⡉⡉⠻⣦⣻⣿⣿⣿⣿⣿⣿⣿⣿⣧⠸⣿⣦⣥⣿⡇⡿⣰⢗⢄
⠁⢰⣿⡏⣴⣌⠈⣌⠡⠈⢻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣬⣉⣉⣁⣄⢖⢕⢕⢕
⡀⢻⣿⡇⢙⠁⠴⢿⡟⣡⡆⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⣵⣵⣿
⡻⣄⣻⣿⣌⠘⢿⣷⣥⣿⠇⣿⣿⣿⣿⣿⣿⠛⠻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿
⣷⢄⠻⣿⣟⠿⠦⠍⠉⣡⣾⣿⣿⣿⣿⣿⣿⢸⣿⣦⠙⣿⣿⣿⣿⣿⣿⣿⣿⠟
⡕⡑⣑⣈⣻⢗⢟⢞⢝⣻⣿⣿⣿⣿⣿⣿⣿⠸⣿⠿⠃⣿⣿⣿⣿⣿⣿⡿⠁⣠
⡝⡵⡈⢟⢕⢕⢕⢕⣵⣿⣿⣿⣿⣿⣿⣿⣿⣿⣶⣶⣿⣿⣿⣿⣿⠿⠋⣀⣈⠙
THIS PROFILE IS PISSING ME OFF.
BANGER░░░░░░░▄▐░░░░▒▒▒░░░
▒░░░░░░▄▄▄░░▄██▄░░░
░░░░░░▐▀█▀▌░░░░▀█▄░
░░░░░░▐█▄█▌░░░░░░▀█▄
░░░░░░░▀▄▀░░░▄▄▄▄▄▀▀
░░░░░▄▄▄██▀▀▀▀░░░░░
░░░░█▀▄▄▄█░▀▀░░░░░░
░░░░▌░▄▄▄▐▌▀▀▀░░░░░
░▄░▐░░░▄▄░█░▀▀░░░░░
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░░░░░░░░▄▄▐▌▄▄░░░░░
░HIV░░░░▀███▀█░▄░░░
░..AIDS░░▐▌▀▄▀▄▀▐▄░░░
░FEELS░░▐▀░▐░▌░░▐▌░░
░░BAD░░░█░░▐░▌░░░█░░
░░MAN░░▐▌░░░▀░░░░░█░
🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥🟥🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟥🟥
🟥🟥🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟥🟥
🟥🟥🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟥🟥
🟥🟥🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟦🟥🟥
🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥🟥
🟥🟥🟥🟥🟥🟥 🟥🟥🟥🟥🟥🟥
🟥🟥🟥🟥🟥🟥 🟥🟥🟥🟥🟥🟥
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