Back to back then. We got up at four o

So has landed! Do not know what was the hardest? Swiss Alpine at 79 km in scorching sun and sweltering tabouleh salaatti heat or the temporally long journey home on Sunday with flight delays and running between terminals in Berlin. One thing is certain: Swiss Alpine was never a tedious experience! I make an attempt to recapitulate Saturday's hot mountain ultra. To compress tabouleh salaatti nearly nine hours of run into a few thousand characters should not be any problems. tabouleh salaatti Although thousands of thoughts and choices discussed in the brain and emotions choices and anguish permeates the body during the nine hours of strain, the surprisingly few clear images that remain, rather it is about fragmentary images that vary in sharpness tabouleh salaatti and depth in an unsorted chili stew. Do not know if I can call this a race report or happy story, but well my hottest and sweatiest race ever in all categories.
Back to back then. We got up at four o'clock on Saturday morning. All had prepared most of the night before. I think all opted out dropbag in Bergün. Myriam and David on Soldanella had arranged breakfast for all runners tabouleh salaatti on the spot at a quarter to five. All seven of the gang were reversed and clear when we tore into the breakfast buffet. Mmm, now it was only a few hours left to start. The wait is probably so stressful sometimes. Ten minutes past five, we walked slowly down to Klosters station. Hua, it was already tabouleh salaatti 21 degrees and windless and still pitch dark! The forecast was standing still and promised 30 degrees at lower altitude type Davos (1500 m) and around 20 degrees up at the peaks (2732 m). Phew! Down at the station began to accumulate a lot of runners who were with halvsex train to Davos. Suddenly I caught sight of Marco (Bundi) who I met at the Zugspitze Utratrail just over a month ago. We did then joined the final four mile into the finish. It was a nice reunion! As residents tabouleh salaatti of Davos Klosters and Swiss Alpine Veteran, tabouleh salaatti he was worried about the heat and how to set up the race from it. It was a nice journey in Davos when even two Swedish traildonnor and a guy from Kalmar was in the cart.
Well at Sportzentrum (start and finish) was the hustle and bustle. The sun began to slowly rise above the mountain peaks. The sky was clear blue without a shred of cloud. We left our bags with changes of clothes and other things and kept us then close the park until ten minutes before the start in order to beat one last drill. It was a group photo before we wandered tabouleh salaatti down to the start area. The atmosphere was wonderfully comfortable! Total 2000 Tagged and nervous runners in three classes (K78, C42 and C30) were waiting for just get set off on a hot and uncertain adventure. We stuck together tabouleh salaatti and stood fairly close to the start line, even though each of us had his own set up. I myself had a view sub8 and thought open pretty tabouleh salaatti hard.
The sun was now a piece of the sky and then it was counting down to the start at 7. The mass of excited runners floated up and out of the stadium. There was a shipyard tabouleh salaatti in the city and it was wonderful very onlookers who lined the streets. Sure stretched it further on the back, smiled and gave us the thumbs up. The legs felt really good as well as form of the day. Finally! Remained steady in 4:30-pace until the first substantial climb after 11 km, where I went all the way up.
My first goal was to find a comfortable pace and take on the all downhill until Bergün (42 km) at 3:30 am to the extent possible, avoid the approaching warmth and begin the climb towards Keschhütte and cooler altitude. The run up to Filisur was wonderful lovely with nice trails in the shade and cool forests and magnificent views. Reached tabouleh salaatti Filisur (30 km) after 2:27. Looked good.
Spirits were high. In the 4-5 km long gravel road in the valley after Filisur, I received a premonition of the heat and the scorching sun and how it would probably feel the same location for a few hours. After all comfortable and speedy descents toward Filisur felt suddenly as his legs were moving tabouleh salaatti in slow motion where the dirt road in the blazing sun, even though I ran in the 5-speed. I knew it would soon become a part time up to the pass before Bergün. tabouleh salaatti What I did not know was that they changed back to the original tabouleh salaatti design of the course after the last race in the area, when the track went along the asphalt road all the way up to Bergün. The track was now much tougher in terms of both the rise and height tabouleh salaatti wise. There were a couple of miles walking uphill on the serpentine tabouleh salaatti path and ended with a long descent towards Bergün and then a less elevation climb again and then into the city. But what a hell of a great atmosphere it was in Bergün! Low at 3:39, after 41 kilometers. Satisfaction!
After Bergün it was time to mobilize the mental before the upcoming ascent to Keschhütte. Just above Bergün did the company of an Australian who is currently residing in Falkenberg and cool guy from South Africa. Nice break to get a little buzz. I started to cool with running and walking. Claw