Write an article based on this "Pray at the right times. Orient yourself. Sit, stand, and motion correctly. Open your prayer. Recite the Surahs. Perform the appropriate number of rakats. Close your prayer."
article: Muslims pray at specific times of day and you will need to learn and observe these times. You can look them up, ask your imam, or get a handy app or program for your mobile device or computer. You will need to face Mecca when you pray. This is an important part of prayer for Muslims. You will need to look up what the proper direction is for the area in which you live. Alternatively, you can get an app or program for your phone or computer which will act as a compass and point you in the right direction no matter where you are. There are specific ways that Muslims are supposed to sit, stand, bow, and move their hands and bodies during prayer. These can be rather complicated and you may need to do some research. You can also learn by watching fellow Muslims, either out and about or at your local mosque. Begin your prayer in the proper way. Muslim prayer is much more specific and rigid than Christian prayer. The standard opening is to call "Allahu Akbar" and then recite the Isteftah Dua (optional) and Surah Al-Fatiha. Recite the Surahs appropriate to the time of day or that are being recited by your fellows nearby. If you are alone, you can recite whatever Surahs you believe are appropriate. The rakats, or cycles of prayer, are standardized and a different number of cycles is prescribed for each time of day. Know what is the appropriate number and try to perform at least that many. End your prayers in the normal way by turning your head to the right and saying, "As Salam Alaykum wa Rahmatullahi wa Barakatuhu'." The angel who records your good deeds is to this side. Then, turn your head to the left and say, "As Salam Alaykum wa Rahmatullahi wa Barakatuhu'." The angel who records your wrongful deeds is to this side. Now your prayers are over.

Write an article based on this "Gently warm the milk. Stir in an acid. Let stand. Strain, if appropriate."
article: Pour the milk into a saucepan and place the saucepan on the stove. Gradually warm the milk up over medium heat until steam just begins to form. While the acid you will use in this method may curdle the milk on its own when used in large enough quantities, heat dramatically accelerates the process, making the milk curdle faster and more noticeably. This is especially important if you plan to separate the solid curds from the liquid whey, as you would do when making cheese. Note that you can also curdle milk using nothing but heat, as outlined in another method of this article. Doing so will produce smaller curds, though, so this method is recommended if you need larger curds. Add an acidic ingredient like lemon juice, orange juice, or vinegar to the hot milk. Whisk it in to incorporate thoroughly. Milk contains a protein called casein. Casein groupings are usually spread throughout milk evenly, but when milk becomes acidic, the negative charge keeping the casein groupings separate is neutralized. As a result, the casein proteins clump together, causing the milk to become grainy and curdle. Lemon juice is generally the preferred acid of choice, followed by vinegar. Both are more acidic than orange juice or other common kitchen acids. The more acid you add, the larger your curds will be and the faster they will form. For smaller "grains" of curds, use a smaller amount of acid. Remove the saucepan from the stove and let the acidic milk stand, uncovered, for 5 to 10 minutes at room temperature. Do not stir the milk during this time. If the milk has not curdled sufficiently enough for your recipe, you can let it stand longer or return it to the stove and heat it for a longer period of time. If you need the solid curds for cheese or another recipe, pour the contents of the saucepan into a cheesecloth. Wrap up the cheesecloth tightly and strain the liquid into a sink or large mixing bowl. Depending on how watery the curdled milk is, you might need to let it drain for several hours to a day before all the whey separates from the curds. If you do not need to strain the curdled milk, you can use it as is.

Write an article based on this "Publish it!"
article:
Publish your game online on a website such as Kongregate. You should be prepared for constructive criticism and you may wish to update your game to meet your playerbase's wishes.