Originally Posted by JLock
I have been keeping up with since the mains of the Worlds. I have been racing 8th scale in the Texas region for the last 2 1/2 years and have never "sauced" tires. The track we run on are prepped with VHT so I would not see the need for "saucing" tires. The current set-up on my car is pretty good and keeps my car planted (when I am not making mental mistakes). In all my years of racing foams on asphalt (10+ to be exact), I have never really seen the need to put traction additive on my tires; just go to a softer shore if traction becomes an issue. I did experiment with "sauce" one time on my 200mm car a few years back and my car was all over the track. I believe the additive did not react well with the VHT and made my car slide like a bowling ball down a lane with the wall being the big, white pin.
I know this "saucing tire" debate will probably never end. Why don't we all "agree to disagree" and put this to rest. What happened at the Worlds happened and nothing good can result in clunking each other over the head about what can now not ever be changed.
The interview does raise questions though, the one person I didn't get a chance to interview was someone from Protoform. They ahd a rep there but with everything going on I kept missing him. There is talk of reducing body height to reduce the corner speeds of the cars, but I think it's not going to work. Engineers and drivers are going to come up w/ ways to get the corner speed (forumla 1 and ribbed tires, smaller engines etc anyone hahaha) back and think this sauce discussion is relevant to all the proposed changes to slow things up a little.
Uriah Murnan was clocked at 70mph on the back stretch, 70! Paolo was on throttle for I'd say 80% of the track, it was amazing to watch the top guys blaze around this circuit. I mean I am still in awe in the display of the skill these guys have and it's been weeks since I've been back.
I think the problem here in the states comes when you go to some tracks that don't (can't?) use VHT. I travel to allot of tracks and there are really some tracks that aren't allowed to put anything (even soda) down by the people who own the property so in those situations sauce is almost a requirement along with 32 shore tires.
Full disclosure here guys, while I am a racer I do run a small (and I mean small
) brand and one of the products we've been asked to produce is sauce oddly enough. Funny thing is before going to the worlds I wasn't going to release the product we'd been working on because I thought as you did, there really isn't that big of a need for it. But after hearing what the racers at the track from all over the world had to say it kind of made the decision to go ahead and release the sauce easy.
JLock you are correct it has been a debate, it was pretty interesting being there in the middle of it and hearing all sides. I also agree that it is one of those things that folks do have to agree to disagree on hahaha but hopefully I'm not clubbing anyone as that wasn't my intention.
On Swauger, o.k. yeah because that was probably the second best interview I did there hahah. The best one is the Hara one, I got some offers to help so hopefully I can get that posted soon!
I'll say it again too that the Wong family and all the supporters who put that event on did an AMAZING job. I can't tell you what it was like being there, I am looking forward to the worlds in Thailand and Japan!