I. Material

Ingredient	Amount
Watermelon peel	Moderate
Vinegar	25mL
Potato starch	50g

Tools: blender, gauze, pot, oven, rod, and baking sheet.

II. Procedure

1. Slice the watermelon peels into small pieces.

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2. Pour the pieces into a blender to crush.

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3. Pour the pulp onto the gauze and squeeze out the liquid.

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4. Mix and warm up water with potato starch at about 70-90 degrees until all dissolved.

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5. Add watermelon peel grounds into the pot until the paster gets elastic and viscous.

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6. Apply the pulp onto the baking sheet, and fold the sheet in half to cover the pulp.

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7. Roll the rod upon the pulp to make it expand evenly

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8. Bake it in the oven at 110 degrees for six hours.

III. Results

Flexibility: 0/10

Elasticity: 0/10

Toughness: 10/10

Fragility: 5/10