@eyhurtie1: Mathematics x anime effects this is super cool #anime#edit#60fps#4k#120fps#aftereffects#nokamisqd#mathematics#math#narration#Pi#squareroot#geometry

eyhurtie

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Region: PH

Thursday 22 October 2026 06:21:13 GMT

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No Watermark .mp4 (10.32MB) No Watermark(HD) .mp4 (8.16MB) Watermark .mp4 (10.32MB) Music .mp3

Comments

Zhylex :

Does this counts as study

2026-10-23 08:10:06

8849

NyameKyi :

Then e^i steps in

2026-10-27 06:07:30

0

Hong Lu alternativeDeutsch🔑🌙 :

and then √-1 Walk in

2026-10-23 09:10:50

3080

Sol :

and then syntax error comes in

2026-10-23 11:24:24

1231

✝️Negative🇲🇳⚡⚡ :

then 0* walks in

2026-10-24 14:33:54

526

Микола Коломієць :

all of us:

2026-10-23 11:49:38

1527

Zuhair :

Bro why is this lowkey hype af

2026-10-27 04:27:10

0

r4e3xx :

phi be moving like fucking gyro zeppeli

2026-10-23 10:15:34

177

rymuzz :

the paper prison reminds me of the golden ratio

2026-10-23 09:23:18

7

👻 :

This is peak man

2026-10-25 08:43:53

0

rue 🦜 :

math is NOT this serious

2026-10-24 06:38:32

51

Pixel💜💋 :

I know you, you on Facebook creating math your the original no way

2026-10-27 01:37:31

1

𝐊𝐀𝐈𝐉𝐔 𝐍𝐎.𝟖 :

Hello Themathsmorp your the original on Facebook i know you bro

2026-10-27 01:19:05

1

funkakin :

all fun and games until someone gets multiplied by 0

2026-10-26 19:55:40

6

𝙙𝙪𝙢𝙢𝙮 :

then x0 (times zero) comes in

2026-10-24 00:06:21

15

zero169002 :

TikTok ❌ Sciences labs ✅

2026-10-23 14:00:48

36

Anthony_and_whatnott :

God above

2026-10-24 07:23:50

6

Mart :

i understand this more than Math

2026-10-26 01:59:55

8

Hax :

x^0=pi^0 Infinity break btw

2026-10-23 14:11:00

32

ScottishJohnny :

so would 1÷0 be the strongest?

2026-10-23 13:45:10

79

e :

what if π vs e?

2026-10-24 15:32:49

29

Notification :

Divide 0 by infity and mathematics breaks

2026-10-25 06:46:30

6

paulo morgia :

why not just π-x=π-π with the x?

2026-10-23 10:55:44

14

Ex0N :

infinite circles?

2026-10-23 07:50:26

6

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#stuffedmushrooms #appitizer #EasyRecipe Spinach and Cheese Stuffed Portobello Mushrooms Ingredients 4 large portobello mushrooms 8 oz fresh spinach 8 oz cream cheese, softened 1 cup grated Parmesan cheese, divided 1/2 cup shredded sharp cheddar cheese 1 cup panko breadcrumbs 3 tablespoons olive oil, divided 2 teaspoons salt, divided Black pepper, to taste Directions Preheat the oven to 400°F. Remove the stems from the portobello mushrooms, then gently scrape out the gills with a spoon. Arrange the mushrooms on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1 teaspoon of the salt. Roast for 15 minutes, or until the mushrooms begin to soften. Meanwhile, Add tablespoon of the olive oil in a large skillet over medium heat. Add the spinach and a pinch of salt, cover and cook until the spinach is wilted. Remove the skillet from the heat and let the spinach cool slightly. Squeeze out as much excess moisture as possible, then roughly chop the spinach. In a medium bowl, combine the softened cream cheese, 1/2 cup of the Parmesan cheese, cheddar cheese, cooked spinach, and the remaining 1 teaspoon of salt. Stir until evenly combined. In a separate bowl, combine the panko breadcrumbs, remaining 1/2 cup of Parmesan cheese, and remaining 1 tablespoon of olive oil. Stir until the breadcrumbs are evenly coated. Remove the mushrooms from the oven and carefully drain off any excess liquid. Divide the spinach and cheese filling evenly among the mushrooms, spreading it over each cap. Sprinkle the Parmesan-panko mixture generously over the filled mushrooms. Return the mushrooms to the oven and bake for 15–20 minutes, or until the filling is hot and bubbly and the topping is golden brown. Let the mushrooms cool slightly before serving.

#stuffedmushrooms #appitizer #EasyRecipe Spinach and Cheese Stuffed Portobello Mushrooms Ingredients 4 large portobello mushrooms 8 oz fresh spinach 8 oz cream cheese, softened 1 cup grated Parmesan cheese, divided 1/2 cup shredded sharp cheddar cheese 1 cup panko breadcrumbs 3 tablespoons olive oil, divided 2 teaspoons salt, divided Black pepper, to taste Directions Preheat the oven to 400°F. Remove the stems from the portobello mushrooms, then gently scrape out the gills with a spoon. Arrange the mushrooms on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1 teaspoon of the salt. Roast for 15 minutes, or until the mushrooms begin to soften. Meanwhile, Add tablespoon of the olive oil in a large skillet over medium heat. Add the spinach and a pinch of salt, cover and cook until the spinach is wilted. Remove the skillet from the heat and let the spinach cool slightly. Squeeze out as much excess moisture as possible, then roughly chop the spinach. In a medium bowl, combine the softened cream cheese, 1/2 cup of the Parmesan cheese, cheddar cheese, cooked spinach, and the remaining 1 teaspoon of salt. Stir until evenly combined. In a separate bowl, combine the panko breadcrumbs, remaining 1/2 cup of Parmesan cheese, and remaining 1 tablespoon of olive oil. Stir until the breadcrumbs are evenly coated. Remove the mushrooms from the oven and carefully drain off any excess liquid. Divide the spinach and cheese filling evenly among the mushrooms, spreading it over each cap. Sprinkle the Parmesan-panko mixture generously over the filled mushrooms. Return the mushrooms to the oven and bake for 15–20 minutes, or until the filling is hot and bubbly and the topping is golden brown. Let the mushrooms cool slightly before serving.

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