In one sentence, describe what the following article is about: Many people think that it's always better to stick together, but it actually makes it easier for your opponent to hit one of you. If your team is bunched together, the odds of a shot landing are much higher. Split up or work in pairs to keep your team safe and difficult to catch. It's also much easier for the opposing team to pin you down in one location if you're all next to each other. You don't want to get trapped as a team! Try hiding near an enemy and using a teammate to lure them out. Once your opponent reveals their location, get into position and sneak up on them. While they're distracted, jump out and surprise them. Shooting while a teammate is moving is a good way to ensure that your opponent doesn't get a free shot off. It's harder to hit a moving target if someone is shooting back! Some laser tag weapons use digital ammunition. That means that you may not have unlimited opportunities to shoot, so use them wisely! Being aware of your surroundings is essential to winning at laser tag. Make sure that you keep track of your team so that you can help them if they get into trouble. Keep an eye out for opponents that try to sneak around and flank you from behind. Almost all laser tag vests have a sensor on the back, but ask if you have one just to be sure. You can't be hit from behind if there's no sensor on your back.
Summary: Split your team up in order to make you harder to beat. Ambush the enemy by splitting up with a teammate. Cover your teammates by shooting when they're moving. Watch your back and keep an eye out for your team.

In one sentence, describe what the following article is about: Turn the oven on to 325 degrees F (160 C). Take a 12-cup (3 liter) Bundt pan and thoroughly spray it with cooking spray. Or you could grease and flour it. If you're using a tunnel insert, you'll also need to spray or grease the insert. Open one 15.25-ounce (432 g) package of German chocolate cake mix. Pour the powdered mix into a mixing bowl and add 3/4 cup (180 ml) of water, 2/3 cup (160 ml) of vegetable oil, and 3 eggs. Use a stand or hand mixer to beat the batter on low speed for 30 seconds. Turn up the speed to medium and beat it for 2 minutes. You may want to stop and scrape down the sides of the bowl to ensure that all of the mix is incorporated. Add 1/2 cup (40 g) of flaked coconut to the batter and stir it until it's combined. Scoop the batter into the prepared Bundt pan. Set the greased tunnel insert into the Bundt pan, so the empty tunnel part is facing you. Put the cake in the preheated oven and bake it for 38 to 44 minutes. Insert a cake tester or toothpick in the center. If it comes out clean, it's finished baking. The tunnel insert will allow you to fill the cake with the coconut cream cheese filling once it's baked. Take the cake out of the oven and immediately use a serrated knife to slice away the cake that's baked up and around the tunnel insert. Loosen the tunnel insert and lift it out. Let the cake cool for 10 minutes in the pan. Then turn it out of the pan and let it cool with the tunnel side down. It will take about one hour for the cake to cool completely. Open one 8-ounce (225 g) package of softened cream cheese. Place it in a mixing bowl with 1/4 cup (50 g) of granulated sugar and 1/4 cup (20 g) of flaked coconut. Use a mixer or spoon to stir the filling together until it's completely combined. Once the cake has cooled completely, turn it upside down, so the tunnel is facing you. Spread the macaroon filling evenly through the tunnel. Turn the cake right side up and set it on your cake stand or serving place. Chill the cake for 10 minutes, so the filling hardens a little. Slice the cake and serve it. Consider drizzling the cake with melted chocolate or dusting it with powdered sugar before you serve it. Store leftover cake in the refrigerator.
Summary: Preheat the oven and prepare the pan. Mix the cake batter ingredients. Stir in the coconut and spread the batter in the pan. Place the tunnel insert in the pan and bake the cake. Remove the tunnel insert and cool the cake. Combine the macaroon filling. Fill the cake with the macaroon mixture and chill it.

In one sentence, describe what the following article is about: Prepare a 9-inch (23-cm) baking dish by spraying it with nonstick cooking spray. You can use a square or oval dish. If you do not have cooking spray, use butter or shortening. Spread the baking spray, butter, or shortening around the dish using a clean paper towel to ensure that the dish is well coated. Add the butter to a medium skillet with high sides and heat over medium heat. Wait until the butter is melted before proceeding to the next step. Add the onion to the melted butter and cook, stirring frequently, until it softens. The onions may also begin to turn translucent, but they should not be allowed to brown or caramelize. Use a spatula or mixing spoon to stir the onions as they cook. Note that this should only take 2 minutes or so. Sprinkle the flour over the onions and whisk the ingredients together. Cook for 2 additional minutes. Cooking the flour at this stage prevents the taste of the raw flour from affecting the taste of the sauce. Evenly sprinkle the flour over the onions to minimize the risk of clumps forming. Whisk the milk into the skillet, combining it thoroughly with the onions and flour. Continue cooking until the sauce thickens and bubbles. It should only take a few minutes for the sauce to thicken. Stir frequently with your whisk to check the texture and prevent the sauce from burning to the bottom of the pan. Remove the skillet from the heat and add the cheese. Use a mixing spoon to stir it into the sauce until it melts and distributes itself evenly. Season with salt and pepper, if desired, mixing the seasonings into the sauce thoroughly. Place half of your sliced potatoes in the prepared baking dish and sprinkle with additional salt and pepper, if desired. The potatoes will not be in a single layer, but the layers in the bottom of the dish should be even in order to ensure even cooking. Spoon half of your prepared sauce over the potatoes in the baking dish. Spoon the sauce over the potatoes as evenly as possible. Give the baking dish a slight shake from side to side to help settle the sauce in between the potato layers. Layer the remaining sliced potatoes over your sauce and pour the remaining sauce over them. Both the potatoes and sauce should be distributed evenly. Give the dish a slight shake from side to side to settle the contents. Evenly distribute the remaining 1/2 cup (125 ml) shredded cheese over the top of the dish. You can use shredded or grated cheese. Grated cheese will melt into the sauce more, while shredded cheese will create a layer of cheese over the dish. Cheddar cheese is a popular choice, but most other varieties will also work. For instance, you could use Parmesan cheese or a commercial blend of Mexican cheeses and spices. Cover the dish with aluminum foil and bake in your preheated oven until the potatoes are tender. If you want the cheese to brown on top, remove the foil during the last 5 to 10 minutes. Let the potatoes cool for a couple of minutes after you pull them out of the oven, but serve them while still hot and bubbling.
Summary:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Heat the butter in a skillet. Cook onion until soft. Whisk in flour. Whisk in milk. Add 3/4 cup (180 ml) cheese. Arrange half of the potatoes in your baking dish. Cover with half of the sauce. Repeat with the remaining potatoes and sauce. Sprinkle with remaining cheese. Bake for 30 minutes. Serve hot.