3/9/2024 0 Comments System shock 2 wiki dispenserWhile on other servers the races have mechanically included allergies (such as Skrell and animal protein) we have removed most code pertaining to these. You can modify the rate at which your weight changes in the VORE section of character set-up, by changing the weight gain and weight loss percentages. Being overstuffed increases your weight, being hungry reduces it. These messages can also be editted in your vore panel preferences. Your level of nutrition may affect your characters weight, which has no mechanical effects, only a desciption upon being examined. Using gym equipment (found in the gym or the holodeck).Being cold (by exposure to cold environments or because you were in a cryo tube).Some things will decrease your hunger faster: You are starving, this is not good! You will move slower until you eat some food, so head to the chef for a burger or slice of meatbread! If you drop to dark red, you move very slowly and your description reveals your lack of eating habits (if you have it enabled in your prefences). Somewhat effective: Ketchup, Sugar, Sprinkles, Coco powder, Corn oil, Cherry jelly.The main one and most effective Corn oil Animal Protein, found in meat and Egg Yolk. Very effective: Nutriment, found in most foods.Several reagents will increase your fullness: There are specific messages that can be displayed in your "examine" info when you are at different levels of fullness, these can be turned off and on, and even directly editted in your vore panel preferences. Yes, this means that there is also no slowdown to being stuffed either. There are no downsides to being stuffed full of absurd amounts of food on this server, so eat till your heart's content. Use Guide to Food and Drink#Intermediate Ingredients for the base ingredients.Īs you walk and move about on station, your starting nutrition bar will start to drain from starting green, down to dark red if your hunger bar turns black, you've eaten way too much! But don't worry, you can always fit more.
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