Monday, 24 December 2012
Panerai Classic Transat 2012 White Dolphin, a good winner
The Panerai Classic Transat 2012 has a winner! Crossing the finish line off Barbados 18 hours ahead of the Blue Dolphin means Peter White also took first place on corrected time as well. A large part of the fleet of the sea continues to expect a series of emotional finishes in the coming hours.
A winner for a good race as well. When crossing the line at 15:49 local time yesterday, White Dolphin follows in the footsteps of Stiren, winner of the previous race in 2008, and adds a new chapter to the legend that is the Panerai Classic Transat. She ran a perfect race andfinished leg of Real time and adjusted between Saint-Tropez and the main event and Cascais in Barbados. These victories are many beautiful lines ketch, was built in 1967 in the courtyard of Beltrami and ended in the courtyard Sangermani, both in Italy, but also for the determination, skill and enthusiasm of its team. Directed by Pascal Stefani, the owner, and Yann Delplace, Captain Fred, Nicolas, Jean-Fabrice, Arnaud and Jordan demonstrated a spirit of solidarity and ingenuity as they struggled with technical problems that have characterized problems in passing motor and generator, torn spinnaker, growth track broken [metal part which holds the rod to the strut]. But also enjoyed some memorable moments with replica watches of the night unforgettable surf exciting, spectacular sunsets ... The Pascal Stefani who scored the most is the difficulty of the race. "We were ahead in the race throughout the race, first to catch up and overtake the Blue Peter, then to maintain our lead as to repel attacks Corto and Persephone, the two rivals who threaten us corrected time. Our best option was to go directly to the south east around the Canary Islands. Here we found a little wind, while our opponents were arrested in the small air. But even if this was an important moment, we still had a lot to do to win the race. '
An incredible home
The winners deserve an enthusiastic and that's exactly what the people of Barbados provided. When White Dolphin sailed indoor pool in the center of Bridgetown, the capital of the island, thousands of spectators cheered him, even before the Minister of Tourism took the time to introduce the crew. Today, sailors are tired but happy and eager to meet the primary school children who supported them during the crossing. They exchanged dozens of messages. Later in the evening, it was time to attach the Red Hackle in Bridgetown after a little more than 20 days at sea Its owner François Guy, both emotional and happy, and his team provide a hilarious with the female contingent of organizing committee.
A worthy second place
This morning at 9:29 local time, a breeze in well under genoa, staysail and mainsail rolled, The Blue Peter was third to cross the finish line. Dean of the race, she is 82 years old Blue Peter has an impressive performance and showed everyone what a beautiful sailboats can also run like the wind in an ocean crossing. Sabine Masquelier, who organized the project, Mathew Barker, the owner, and Emmanuel Fontaine, browser, assemble a team of trans fine (English, French, Italian and Spanish), which are all well known in the circuit of the Mediterranean: Laurence Paola, Rémi, Alejandro and Simon.Fighting all the way, they certainly deserve their second place on corrected time. And why did she not fly a flag courtesy Transat Panerai replica watches Classic when she entered the port? The answer is simple, it has been used to repair the balloon exploded!
The race continues
Leaders may have made landfall on the island paradise of Barbados, but nine ships are still at sea andwe must not forget. The battle for third place on corrected time continues. Corto currently has the advantage, but it must keep a close eye on Persephone and Gweneven too.The next arrivals are expected late Monday morning French time, and should be a break-show again, because Corto Valteam are and near real-time.
Citations boats
Cipango
"It has been easier today with a bath of salt water in the bow. 26/27degrees water is comfortable. Dictator indulgent I [Maurice], I allowed everyone liter 1/3 of fresh water to wash the outside (we 4l rationing of water per person per day). day schedule includes a nap in the afternoon sunbathing, punches and some good food. This morning, we spoke with Gimcrack radio. We could not see each other, but end up with a big two masters who called us on channel 16, and Gimcrack responded to us. And if we find that our race last night was good. is difficult to imagine that the sea delicate that we are engaged in a titanic battle another yacht. '
Hand luggage
"We are delighted to be the main attraction of the race now and can not wait for Barbados. Navigation We're all sailing together. However, the wind is very soft, but the forecasts are ideal conditions. 'Re Almost out of rum and we need to do with the fish using rum cocktails, old, poor quality rum that we use to marinate the gold obtained five today so far received the most great again. 1.02 m Maurice invited to dinner, but I'm not sure Cipango crew, he accepts the invitation. the needs of all the protein they can get if we pip at the post, Barbados.
Croix des Gardes
"We produce a lot of waste. The company is a modern single-use and the concept of "make and mend" was relegated to history. Living on a boat means that we have a limited amount of space for storing food and fun. Children received a large plastic box for toys and each have a handbag for every outfit. When something is damaged or worn, we do what we can, because there are no shops in the sea Moreover, we limit the amount of packaging that take into account because it there is no trash in the sea We keep all our waste with us. Packing We try to avoid taking a large part of the ocean in the first place. For example, we bought a big box of vegetable market and ham and cheese came in large portion sizes. All the waste we produce are on board, the sailing instructions. The only thing we look at the sea of food wastes. Our main sources of waste is a wrap and boxes of food, which rinse in salt water, but they begin to feel. '
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