I talked with Mike for a bit after the interview and I have to tell you I have even MORE respect for him now. He was very honest and explained to me why saucing should be controlled and why it makes for an unfair advantage to some countries vs some others where saucing is strictly prohibited. To be honest I think this puts some well needed clarity on the whole process of teching the tires and such they went through at the worlds AND it also pinpoints what a tough job it is setting up an event at this level of competition. I think he deserves credit for speaking his mind.

I honestly think we should have a discussion in a different thread (if there isn't one already) about banning vs not banning sauce. After going to the worlds and hearing the big deal (seriously it was all people were talking about for at least 2 days, almost more so than who tq'd) I tried running an additive on my tires (legal at most tracks in the US including the one I was running at) and I'm not the best driver, certainly not of the caliber of the top guys at the worlds but even I noticed how much of a difference it makes.

This was the WORLDS, I mean this is like getting your one shot at saying you are the best in the WORLD at something ... that is really really big.

+1