Recent reviews by amogus sex

The only real negative is that it's just a demo. Every element-from the music to the artstyle and the dialoge-come together to compose a unique atmosphere that encaptures the player's interest and attention in a way that many other games of the same genre struggle to achieve nowadays. I would definitely reccomed it.

Every multiplayer season ever
-At least 24 people join a get real server(12 of them use joysticks)
-Practice begins
-these 12 people chrash with the other players and everyone rage quits except 3 pros with 1000$ systems and that one joystick guy

Same with qualifying

If you survive practice/qualifying , it goes like this
-Standing start (rolling start is there just to be able to say they have rolling starts)
-Race begins
-expect 3 people to go left/right and ruin the race for the back cars
-meanwhile , someone screws up the first corner and everyone crashes except 3 pros with 1000$ systems and that one joystick guy
-everyone rage quits except 3 pros with 1000$ systems and that one joystick guy

I rate Destruction Derby Raging Experience 10/10 spended at least 10 bazzilion hours

Profiteroles
"Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!"
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon rose water (optional)
1 cup heavy cream
9 ounces semisweet chocolate, chopped

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.