Death Valley is the perfect flesh-grilling device, the Foreman Grill in Mother Nature’s cupboard. It’s a big, shimmering sea of salt ringed by mountains that bottle up the heat and force it right back down on your skull. The average air temperature hovers around 125 degrees, but once the sun rises and begins broiling the desert floor, the ground beneath Scott’s feet would hit a nice, toasty 200 degrees—exactly the temperature you need to slow roast a prime rib. Plus, the air is so dry that by the time you feel thirsty, you could be as good as dead; sweat is sucked so quickly from your body,
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