Everytime Pavel Said Kapitan The Video Speed Up, With Setup | GTA Online The Cayo Perico Heist 

I swear, that fucking door on that Velum not closing pisses me off everytime i fly back to Ez money island

Next Challenge: Try to speedrun the heist with setups included and upload the full vid, memes included

15:25 we just got rick rolled, again

9:33 Couldn't stop laughing

*Rolling around at the speed of sound*

The most strongest thing in the planet is that opened velum door, also when I go to the security checkpoint, I always go through the open gate way, but the way you went on the mountain, that would save way more time

Thank you for doing my challenge. Big love.

Every time Pavel say Mr. Rubio, the video slow down with 5%, setups included. With memes of course.

RDM challenge: Whenever pavel talks you are allowed to move but when he stops talking you freeze 👍🏻👍🏻Good luck!

Day 4 of asking for my challenge ,,I said freeze" When bodyguards speak you have to stop doing everything Agresive Kosatka entrance Weapons:agresor 2 players And dont forgot the cyberpavel memes Good luck

Rare footage of Calvin playing in freemode

9:35 good thing you didn’t destroy that juicy quick Sprunk stop

* The Cayo Perico Heist(with Setup) but every time Pavel says "Again!" he says "Again!" again. * I can't wait! :D

Finally!! We get to see him do the setups! Halfway through: wait no I can’t feel what he’s doing anymore

Day 1 asking RWT to make a cayo perico Heist with me

Love ur videos Man. Can you do 4 Man Elite?

Sup can a low come up in yo crib

we got rick rolled at 15:27

Every time Pavel speaks, a new random sound effect appears

12:16 sounds like minions

18:55 this is my jam

*I just did the heist ones the Primary Target was Files and to be Honest the second time when I did Scope - Out. My Primary Target was Panther Statue! But I didn't know is Panther Statue good or not? I googled it and I started goin' mad!!!!*

Mayonnaise, informally mayo,[1] is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf and rouille.[2] Mayonnaise A jar of mayonnaise Alternative namesMayoTypeSaucePlace of originFrance, SpainRegion or stateMahón, Menorca, Balearic islands, Provence, BayonneMain ingredientsOil, egg yolk, and vinegar or lemon juice Cookbook: Mayonnaise Media: Mayonnaise Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice;[3] there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free alternatives are made for vegans and those who avoid chicken eggs or dietary cholesterol[4] as well as people with egg allergies. Contents HistoryEdit Standard ingredients and tools to make mayonnaise Before the sauce called Mayonnaise appeared in French cookbooks in the 18th century, several versions of similar sauces existed in Spain and in France. In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise in Art de la Cuina ('The Art of Cooking'). He calls the sauce aioli bo.[5] Earlier recipes of similar emulsified sauces, usually bearing garlic, appear in a number of Spanish recipe books, dating all the way back to the 14th century Llibre de Sent Soví, where it is called all-i-oli, literally 'garlic and oil' in Catalan.[6][7] This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina ('New Art of Cooking').[8] On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon. A theory states that the aioli bo sauce was thereafter adopted by the cook of the Duke of Richelieu, who upon his return to France made the sauce famous in the French court.[9] At that point, the sauce became known as mahonnaise (indicating it was named after the city of Mahon).[10][11][12] A number of legends arose relating how the Duke of Richelieu first tried the sauce, including his discovery of the sauce in a local inn of Mahon where he would have allegedly asked the innkeeper to make him some dinner during the siege of Mahon,[13] and even that he invented it himself as a quick garnish.[11] Other sauces similar to mayonnaise seem to have existed in France prior to the conquest of Mahon by Richelieu. In a book published in 1742,[14] François Marin gives a recipe for a sauce that is close to modern mayonnaise, and inspired by remoulade sauce, and by aioli. Another version is Grimod de La Reynière's 1808 bayonnaise sauce which is a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."[15] The earliest known French recipes of the sauce appear to be recipes for an aspic, not a sauce; Viard's 1806 recipe for "poulets en mayonnaise" describes a sauce involving a velouté, gelatin, vinegar, and an optional egg to thicken it, which gels like an aspic.[16] The word "mayonnaise" is attested to in English in 1815.[17] Auguste Escoffier wrote that mayonnaise was a mother sauce of cold sauces,[18] just like Espagnole or Velouté. EtymologyEdit The origin of the name is unclear. A common theory is that it is named for Port Mahon, (Maó in Menorquín) itself named after its founder Mago Barca,[19][20] in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name "mahonnaise" is used by some authors. But the name is only attested long after that event.[21][22] One version of this theory says that it was originally known as salsa mahonesa in Spanish,[23][24] but that spelling is only attested later.[22] Grimod de La Reynière rejected the name "mayonnaise" because the word "is not French"; he rejected "mahonnaise" because Port Mahon "is not known for good food", and thus he preferred "bayonnaise", after the city of Bayonne, which "has many innovative gourmands and ... produces the best hams in Europe.[25][22] Carême preferred the spelling "magnonnaise", which he derived from the French verb manier 'to handle'.[22] Another suggestion is that it derives from Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before the Battle of Arques, in which he was defeated.[26] Regardless of the origin of the term "mayonnaise", predating the arrival of Richelieu, the original name of the sauce before the second half of the 18th century was aioli bo. This term was used in the 1745 recipe book Nuevo Arte de Cocina, by Juan de Altimiras, featuring numerous traditional Menorcan recipes.[27] PreparationEdit Recipes for mayonnaise date back to the early nineteenth century. In 1815, Louis Eustache Ude wrote: No 58.-Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.[28] In an 1820 work, Viard describes something like the more familiar emulsified version: This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.[29] Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.[30][31][page needed] A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces.[32] Addition of mustard contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin.[33] If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.[34] For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.[35] As food technology advances processing has been shortened drastically, allowing about 1000 liters to be produced in 10 minutes.[36] PhysicsEdit The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise.[30] Mayonnaise alternativesEdit A vegan sandwich with egg-free variety of mayonnaise Egg-free varieties of mayonnaise are available for vegans and others who want to avoid eggs, animal fat, and cholesterol, or who have egg allergies. In the U.S., these alternatives cannot be labelled as "mayonnaise" because of the FDA's definition of mayonnaise making egg a requirement.[37][38] Egg-free varieties generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water.[39] Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.[40][41][42] UsesEdit Mayonnaise from the Zaan district, North-Holland, Netherlands and potato fries Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressing

what

next challenge: psychotic asshole challenge: you will kill anyone you saw on the street and blow up everyone you see even cars. from the beginning of the setup (except the scoping island) finale: use patrol boat and massacre everyone including the resdient of island you saw... (weapon is up to you)(support: minigun ) XD

9:40

Kapitan

It was also me or at one point his voice seems like the elves in polar express

I’m not sure what’s worse NOT drinking the Sinsimito Tequila or that stupid door to the nerfed slow heavy shitbox plane

Try speedrunning the finale no editing no magic with memes but you steal the tequila and gold when pavel is talking when he shuts up you steal cash only solo with door glitch

I gave up because the door glitch did not work did not know why R* did not add golf for solo players as well and I’m on ps4

Everything you killed mr Rubio bodyguards speed up like 20% episodes 2

Did you know, if you die with the safe codes you get setup succes, but you spawn bij the Noose Building

Cayo Perico but everytime pavel says ''Rubio'' the video speeds up by 5%, setups included

Kapitan

When the video got faster, everybody sounds like a minion.

9:40. Sound like kids play angry birds ha kapitin. 12:30 running simulator begin

where do you guys park your deluxo sparrow entrance, main entrance or 1 of the sides?

Very interesting Calvin I hope el Rubio didn’t cause u trouble

9:32 EESOUU 😂😂

Calvin I keep trying and the doer trick ain’t working 😅

I broke another keyboard, and still can't open the door......

Sponsored by Alvin and the chipmunks

Fast as silent f*** boi 1. Do silent approach with 3 players 2. Try to get All gold. 3. Grab everything on the island 4. Host must not kill. That’s all gl

Randomized heist everything must be random use rng or a wheel

Idea for a video kill guards only with fist challenge

Next heist no running just waking entire heist with elite challenge

Kapitain I do not like zis voice you gave me, maybe not do it again yez?

i have a heist challenge rdm. every time pavel says kaptain the video gets wider

I forgot we can teleport our submarine omg

Every time you use 1 bullet,the speed of video add 1%.

true speed chads watch the video in x2 video speed

Why use the door trick to get gold? Your exposing it! 😒

8:35 sounds like the minions are having a gun fight

Discord is shutting down on 2022

Everytime pavel says kapitan one setup

Wait a min... Door glitch?? WHAAAAAAAA-

15:27 did we just got rick rolled by el rubio?

You realize that is patch

When u shoot them they sound like minions

Every time you get a kill we get a meme

Have you ever had a red cutting torch

Sechs sechs and do sechs withs sechs pavle and evrytime pavel said yes media go lower🙂sechs

Why harras the vellum though

Hi love your videos

Can you play white me heist

Pro tip: for the drill on top of the unfinished skyscraper. Hard hat is on the very top. No need to fight. Waste of time, unless you just like shooting and being chased the whole way back to the sub

Speedrun kaio periko be like

How much time normal?

👍👍👍👍👍👍👍👍👍👍👍👍

They would patch a simple non game breaking mechanic that benefit players, but won't touch modders.

I like the part when kapitan

8:26 sit down

Hey random! I love your vids! BTW do you like among us ?

Is that glitch?? (16:49)

YU FAKIN LUSER

Cayo perico heist but everytime you kill a guard or grab lool it speeds up

Heart this or ill feed u

Minions voices be like

4:18 I love how this sounds, fits better than normal speed tbh 6:37 welcome back kapitan 😎

Minions fight😂😂

Hey kapatan

17:38 that beat tho

Ay RandomThings can you try to make a video where you try to do the ceo outfit glitch in the cayo perico heist if its even possible.

friggen russian minion

Wow! World record times!! 20 minutes for preps AND heist! 😳🤯🤯mind=blown

Pin plz No pln

Follow your nose Kapitan XD

Phew This was not a troll

Tip on the preps if you start up any of the of the demolition preps and find a new session and go back to the table its done and just do it for all of the demolitions :)

Full video

Good video

"everytime Pavel say :(yes) or (perhaps) or (capitan) or a long word , the video speeds up"

Next challenge: everytime Pavel says, “I think” the video speeds up

Every time pavel says El Rubio the video slows down Setups included

Minions?

Pin Pls

My Challenge: Every time you kill someone, video speeds up by 10%

Pin