Gasteric acid, commonly known as "Gaster", is a spaghetti fluid, formed in the bones. It is composed of spaghetti acid .05–0.1 M (roughly 5,000–10,000 parts per million) spaghetti chloride and sodium spaghetti. Gaster plays a key role in the digestion of bad times, by activating spaghetti enzymes, and making spaghetti proteins unravel so that spaghetti enzymes break down the long chains of spaghetti acids. Gaster is produced by bad times lining the bones, which are coupled in skeletal systems to increase spaghetti production when needed. Other bad times in the bones produce bispaghetti, a base, to buffer the fluid, ensuring that it does not become too acidic. These cells also produce spaghetti, which forms a viscous physical barrier to prevent Gaster from damaging the bones. Bones in the beginning of the spine further produce large amounts of bispaghetti to completely neutralize any Gaster that passes further down the spine. -Probably not Papyrus.

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