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An Entity of Type : dbkwik:resource/CXLf8saZH35f7bPtKMC5qA==, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

A shield attack that hits for increased damage and slows enemy's attacks for a duration.

AttributesValues
rdf:type
rdfs:label
  • Batter
rdfs:comment
  • A shield attack that hits for increased damage and slows enemy's attacks for a duration.
  • A semi-liquid mixture, generally of flour, liquid (milk or water), eggs, sugar and a leavening agent, used to make baked goods like cakes, quick breads and muffins and stovetop items like pancakes and crepes. Unlike stiffer dough, batter is thin enough to pour because it contains a higher proportion of fat, sugar and liquid. A simple batter of starch and liquid can be used to coat ingredients that are to be deep-fried.
  • In baseball, batting is the act of facing the opposing pitcher and trying to produce offense for one's team. A batter or hitter is a person whose turn it is to face the pitcher. The goals of batters are to produce runs, but the techniques and strategies they use to do so vary. The main three goals of batters are to become a baserunner, drive runners home, or advance runners along the bases for others to drive home.
  • Batter was the uncooked, mixed ingredients for baked goods. In 2151, Matthew Ryan joked that when his mother baked a cake for someone's birthday, they knew "batter" than to ask what it was made of. (ENT: "Fortunate Son")
  • Batter is a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The word batter comes from the old French word battre which means to beat, as many batters require vigorous beating or whisking in their preparation.
sameAs
Strength
  • Beast
dcterms:subject
Icon Image
  • Batter Icon.png
MaxLevel
  • 12(xsd:integer)
Mastery
  • Defense
Cannot Be Sold
  • True
SkillType
  • Active
Cooldown
  • 4.0
Burden
  • 50(xsd:integer)
AssociatedSkills
Patch Introduced
Live Image
  • Live.jpg
dbkwik:asheron/pro...iPageUsesTemplate
dbkwik:memory-alph...iPageUsesTemplate
dbkwik:titanquest/...iPageUsesTemplate
dbkwik:wackypedia/...iPageUsesTemplate
dbkwik:wowwiki/pro...iPageUsesTemplate
Ingredient
  • Egg
  • Water
  • Flour
  • Dough
float
  • right
Tier
  • 1(xsd:integer)
Name
  • Batter
Type
  • Mechanical
Value
  • 4(xsd:integer)
Weakness
  • Elemental
DESC
  • Smacks the enemy 1-2 times, dealing 10 Mechanical damage per smack. Hits an additional time if the user is faster than the enemy.
Ingredients
  • 1(xsd:integer)
Icon
  • Batter.png
  • inv_mace_02
Result
  • 1(xsd:integer)
  • Batter
  • Dough
Additional
  • This item is used in cooking.
Accuracy
  • 100.0
Tools
  • none
abstract
  • A shield attack that hits for increased damage and slows enemy's attacks for a duration.
  • Batter is a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The viscosity of batter may range from very "stiff" (adhering to an upturned spoon) to "thin" (similar to single cream, enough to pour or drop from a spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients and to "set" the batter into a solid form. Batters may be sweet or savoury, often with either sugar or salt being added (sometimes both). Many other flavourings such as herbs, spices, fruits or vegetables may be added to the mixture. The word batter comes from the old French word battre which means to beat, as many batters require vigorous beating or whisking in their preparation.
  • A semi-liquid mixture, generally of flour, liquid (milk or water), eggs, sugar and a leavening agent, used to make baked goods like cakes, quick breads and muffins and stovetop items like pancakes and crepes. Unlike stiffer dough, batter is thin enough to pour because it contains a higher proportion of fat, sugar and liquid. A simple batter of starch and liquid can be used to coat ingredients that are to be deep-fried.
  • In baseball, batting is the act of facing the opposing pitcher and trying to produce offense for one's team. A batter or hitter is a person whose turn it is to face the pitcher. The goals of batters are to produce runs, but the techniques and strategies they use to do so vary. The main three goals of batters are to become a baserunner, drive runners home, or advance runners along the bases for others to drive home.
  • Batter was the uncooked, mixed ingredients for baked goods. In 2151, Matthew Ryan joked that when his mother baked a cake for someone's birthday, they knew "batter" than to ask what it was made of. (ENT: "Fortunate Son")
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