Egads! Sugar and calcium?? And a 55° temp shift. You're right, that has to be one of the worst case scenarios. Luckily for us up here in Minnesota the track never thaws so there isn't much variation in surface temp (just kidding!) I guess I'm curious what you are currently doing and how you think it is falling short? I'm assuming at a bare minimum you are changing compound depending on track temp if not tread pattern, insert, sauce, etc. for every round.