You still have time to finish your submission (or even start one), but time is running out. This is shaping up to be quite a competition!
The competition is heating up
by Giorgio Diola and Jacques Dupal
As more teams are showing up, we’re getting worried about the health of our competitiors
JD: Another beautiful day here in Highport today. Everything points to it being sunny for the start of the event, in less than 36 hours now. We’ve had a slew of arrivals in the last two days, what do you think G-man?
GD: This is incredibly exciting. Some local muscles showed as the TransitStar Pan-Gasmea.
JD: We do hope it will keep running beyond the border.
GD: All fingers crossed Jacques. We also have a very dreamy and peeky entry from LACAM, what a beautiful beast. However, the team manager seems to be a bit confused and lost. Jacques, you speak french right? Maybe you could tell them they should officially register for the event.
JD: Already done G-man. Had a talk with him a bit earlier. I’ve also seen the Turból pulling in yesterday. Wasn’t that a NASCAR?
GD: Yes, it seems this is even a Fruinian export of it with a smaller motor, I can’t wait to see who is going to be driving this beast.
JD: And we hope it will be able to last more than a few hours without breaking down.
GD: There are some more homegrown talent with the Brooklands royalty. Lead by the head designer Jonathan Kellstone and his sidekick, fish pie hating engineer, Mark Ryan.
JD: It’s his first time so high north and I heard he did not feel very well after Kellstone forced him to go to Kennies. I hope he will be feeling ok for the start of the race.
GD: Another victim of Kennies. I also heard Kellstone praising the GTS Royal, but Mark will have the toughest job there.
JD: Not throwing up at Kellstone’s leftovers from Kennies?
GD: No. Well yes, but also keeping the car alive - at least he’s excited not to service some shitty Advanta’s all day long. Kellstone is really playing with both his reputation as a great designer and very poor palate here.
JD: Speaking about palate. Mark is also not the only victim of Highport’s gastronomy. Katherine Duquesne had a close encounter with some old and smelly clams.
GD: Maybe not as old as her dad, but it is a challenge to eat well in this town. You’d they they would have fresher seafood here. The young lady driver with the Mons Deimos found that out the hard way with a very infamous crab cake. I am sure they have much fresher seafood down south in Porto Castelfranco.
JD: Let’s get back on track G-man. What did you think of the new Fruinian entry from a couple of amateur racers?
GD: That Tristella is simply striking. Such worksmanship. Same class as the Brooklands, but I am sure they will come with some surprises up their sleeves, I heard Alfredo and Cassandra they had quite a lot of success on the tarmac. Did I see an Arion pulling in as well?
JD: Oh yes you did. Arion has tremendous reputation and we hope they do well here. This looks like a state-of-the-art machine.
GD: 5 litres, 32 valves, dual overhead cam, fuel injection, this is an engineer’s wet dream. The thing is, all contestant brought their A-game here, so this competition is only heating up. Especially with the bespoke Sovernator Chronos I just saw pulling in earlier. Or should I say, screaming in.
JD: Incredible machine and craftmanship. This thing looks like a spaceship mated with a grand prix car…
GD: While eating a wedge of cheese! Speaking of eating cheese. I was talking with the gentlemen from Cisalpina, Luigi and Enzo, two hardened professionals. They practice and practice and prepared some more for this event, preparing pace notes well in advance. Truly remarkable talent… but not the best judgment. They were a bit homesick yesterday and decided to order some fruinian-like “Linguini by the Sea”… it ended being drowned in cheese with extra musky and stale seafood. They had the good sense of leaving this on the table and walking out.
JD: True professionals. Maybe next year, we could think about contestants’ health and ask the organizer to start in Chapelle for some true gastonomy. The guys from Hanyasushin, Hans and Jan, were worried a bit about the older design of their car. However, the biggest threat came from an herring quiche Hans tried to eat here in Highport.
GD: I do not think he’s going to eat another herring anytime soon. Now on to the last few contestants that pulled in. IVERA sent across a beast from the Ellisbury plant. Number 42 will be driven by Matthew and John, two racing veterans. It looks like it will swallow whole its competition.
JD: A true monster. A lot of new competition, quite exciting. Pfeil came strong with their Spressart, straight from Eastern Gasmea.
GD: I love the Pfeil spokeman, always screaming “Caaaaar!”, “caaaaAAAAAaaAAAr!”.
JD: Gotta love some caaaaAAAAARRR enthusiasm! And finally the very muscle-y ZKF with a state of the art SOHC V8, a big 4 litres monster. That is all for now folks, we might be waiting for a few more contestants, but time is running out.
GD: Before we leave, I would be remiss to not leave on a positive note about Highport gastronomy. I had a nice talk about the gentlemen from Archana, Rodin and Jakub on team Mera. It was their first time here in Northern Gasmea and were quite curious about how things were running, especially Jakub Bondov. They had some really good fish and chips here, but were much more concerned with the lead content of the newspaper wrapping the meal. It was quite peculiar tho, right in the middle of our conversation, Jakub vanished. I hope he gets back from his emergency before the start of the race.
JD: Thanks to everyone who showed up in Highport, fans and competitors alike. Now let’s get one last good night sleep before we climb aboard our very generously provided Régal Absynthe V12, a true warrior with a gentle V12 heart, and follow this competition to the end.
OOC: The above blurb are only flavor and based on submission ads - no stats were taken into account in the writing. Comments will be based on them only when the entries are closed.
