Very fast diesel Accent. This car had lots of beautiful fabrication.
Yes, that is a diesel.
Open track session. There’s, uh, a lot of variety.
Turbo Spark cars lining up.
Kim Mi-sook’s Tiburon on the front straight.
TT200 Avante from Turbo Spark. He finished a very close second.
Dwinjang, preparing to murder an intruder.
Ferocious racing dog Dwinjang.
The 2.0L beta engine as tuned by Turbo Spark
Kim Mi-sook’s Tiburon interior.
Paddock from above.
Because it’s not a race without dancers.
This Lotus 7 replica is 100% electrically powered.
That Sonata I loved.
SUVs on the grid.
This might be the first wiring I’ve ever done that works. Relocated an external emergency light into the engine bay so I can see what’s wrong when the engine pops. Did the same thing on the other side, too.
Wherever the braided lines touched anything, I wrapped them in rubber. You can also see what the front end looks like without the bumper beam. Turbo Spark is making me a new tubular bumper beam that’s going to save weight and improve airflow.
I’m thinking of drilling holes in the inner fenders to evacuate high pressure air from the engine compartment. Good idea?
You can see the slotted rotors my middle school students designed.
I redid the rubberized coating for my oil cooler so they don’t rub. The black stuff is rubber trim from a garden supply store.
Fenders are for the weak. Or at least they are for the weak so long as I need them off the car to install the new air extractors I built last week.
This is a sheet of aluminum.
Thus affixed to the mighty Daewoo, preparations for yet more glorious shape cutting began.
Then I held the glorious shape up while my friend used self-tapping screws to temporarily bond said shape to the mighty Daewoo.
Whereupon we did permanently affix the glorious aluminum to the mighty Daewoo by means of these little bolts we’d weld to the chassis and then thread through the aluminum.
I cut said aluminum to make a glorious shape.
And do not think “hwey” (Korean sushi) confined to the ocean. Here we see fine beef, lightly seared, served over rice.
This is a seasquirt, severed and repurposed as a shot glass. It is beyond the abilities of mere men to overstate the delightfulness of such a thing.
That westerns do not typically think it wise to cut holes in their tables and BBQ thus causes me to despair. That such succulent meats should appear in only half the world’s dining rooms speaks ill of our future as a species.
My sister and I demonstrate the proper manner of those satiated with savory goodness, enjoying fine tea after the feast.