The intro section of this song, which forces you to alternate between green notes and the other notes on the neck at a rapid-fire pace, is considered by many to be one of the most difficult sections in the whole song. One common trick that Guitar Hero experts use to make this section easier is to keep the green note held down with a tool like a rubber band, a hair scrunchie, or an actual guitar capo throughout the whole section. This way, the player only has to focus on the other notes not necessarily an easy task, but an easier one. If you want to use this trick, make sure the tool you use has a tight enough hold to keep the green button held down consistently but is loose enough to be quickly removed from the green button when you want to transition to the rest of the song. ) After the very first red note, the whole intro section is one giant sequence of hammer-ons and pull-offs, which don't require you to strum, just to touch the correct buttons. This means that, amazingly, it's possible to clear this section only strumming the first note. Extra strums won't lose you any points if they're on the correct notes, but they're not necessary, so you may want to focus less on them than on hitting the right notes. Hammer-ons are played by strumming one note and "hammering on" the second note above it by touching it without strumming. Conversely, pull-offs are played by strumming the first note and touching the note below it without strumming. In Guitar Hero, hammer-ons and pull-off notes have a white center (without a black border). The difficult thing about using solely hammer-ons and pull-offs for the intro is that, if you miss a single note, you will need to strum again to reset the "string." If you're not paying attention, it's easy to miss dozens of notes by forgetting to strum after a mistake. Playing the intro section can be very difficult to play with one hand. If you are having a hard time reaching the blue and orange notes while keeping the green note held down, consider using your strumming hand to help. To do this, bring your strumming hand up the neck of the guitar after the first strum and use your index finger and middle finger to handle the blue and orange notes. For example, if you strum with your right hand, you would strum the first note with your right hand and then use your right index and middle finger to play the blue and orange notes (if you're a lefty, do the exact opposite.) Some high-level players even use the elbow of their strumming hand to hit the first note this allows them to have their fingers in place for tapping right away. Having trouble hitting every note in the intro section? Try restricting yourself to just four and leaving out one of the more difficult ones to hit (like, for instance, the orange note.) You'll miss some points, but there are enough notes in the intro section that you won't do poorly enough to fail as long you hit everything else. Keep in mind that, if you miss notes and break your streak, you'll need to be ready to strum again your sequence of hammer-ons and pull-offs won't carry through. One of the hardest things about the intro is that, after repeating the same extremely difficult pattern over and over, it ends with a very fast sequence of scales that aren't at all like what came before. However, this part isn't impossible if you know what's coming: The intro pattern ends on a green note and the scales start on an orange note these happen to be at the same places as they are during the intro pattern, so if you're paying attention, you can transition smoothly from one to the other. The first downward run is all pull-offs. However, the second green note at the bottom of the scale must be strummed again. After that, the second orange note at the top of the scale must be strummed as well.
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One-sentence summary -- Use a rubber band or capo to hold down the green note. Use hammer-ons for the intro (not constant strumming. Alternatively, consider tapping the intro. Leave one color out of the intro section. Be ready to transition immediately into fast scales.

Place the grated cheese, cornstarch, tapioca starch, sugar, eggs, salt, butter, and baking powder in a large bowl. Mix the ingredients together until a soft, smooth dough forms. Traditionally, Colombian bunuelos are made with a cheese called queso costeno, which is nearly impossible to find outside of Columbia. To obtain a similar flavor, use 1-1/2 cups (150 g) of Mexican queso fresco plus 1/2 cup (50 g) of dry feta cheese. If queso fresco is unavailable, you could use fresh farmer's cheese. If the dough seems dry, add milk 1 Tbsp (15 ml) at a time, kneading well after each addition. Stop adding milk once the dough is smooth and holds together. Adding too much milk will make the dough too sticky. Pinch off small portions of dough. Roll each portion of dough in between your hands, working it into a smooth ball. If the dough sticks to your hands as you work with it, lightly dust your hands with flour or additional starch. Note that each ball should be about 1 to 1-1/2 inches (2.5 to 3.5 cm) in diameter. Pour 3 inches (7.6 cm) of vegetable oil into a deep pan with a heavy bottom. Heat the oil on your stove until it reaches 325 degrees Fahrenheit (160 degrees Celsius). If one is available, you may use a deep fryer instead of a deep pan. Use a candy or frying thermometer to monitor the temperature of the oil. The maximum temperature should be 325 degrees Fahrenheit (160 degrees Celsius), but you can probably cook the bunuelos without difficulty once the oil reaches 300 degrees Fahrenheit (150 degrees Celsius). Drop several bunuelos into the warm oil. Fry them for 15 to 20 minutes, or until they turn golden brown on all sides. Fry the bunuelos in small batches to avoid over-crowding the pan. They should be able to float around without knocking into one another. Expect the balls of dough to sink when you first drop them into the oil. After 30 to 60 seconds, though, bubbles should gather around the sides and the ball should float to the top. You'll need to stir and turn the bunuelos with a slotted spoon as they start browning. Otherwise, they may not brown evenly. Remove the finished bunuelos from the hot oil and transfer them to a plate lined with clean paper towels or brown paper bags. Let the oil drain off for at least 30 to 60 seconds. Pile the drained bunuelos onto a separate dish while you finish the entire batch. The residual heat from the latest ones should help keep the earlier ones warm while you finish frying. Bunuelos are best served hot or warm. You can still enjoy them once they cool to room temperature, too.
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One-sentence summary --
Combine the dough ingredients. Add milk, if necessary. Roll the dough into small balls. Heat the oil. Cook the bunuelos until golden brown. Drain off the excess oil. Serve warm.