I don't think widening the line is an effective method of reducing rutting, nor is it necessarily a safe practice. No matter how wide you make the possible line, the
fast line is usually only 1 car wide, and
that is where the ruts are going to form. And one lesson I thought we'd taken away from the May rallyX school is that you don't want to allow too steep an approach into a turn, particularly a tight one that has most likely become rutted. If your cones are defining the
inside radius of turns, then, it scarely matters if you even place the outside cones, as they're not a factor.
I don't favor the idea of using different courses for different classes, either. I can't speak for everyone else, but I like to see where I stack up in the overall results, and that comparison wouldn't be possible if everyone wasn't running the same courses.
What is needed is a way to level the playing field for everyone. So far the best way I've thought of to do that would be to have a tractor scrape off all the grass and firm soil off the course before the first run, and then let the cars go, and re-grade it after each heat. That would yield the most consistent course conditions across the entire event. Alternatively, we could increase the number of course variations during the day so instead of say everyone taking 3 runs on each of 2 courses, they would take 2 runs on each of 3 courses. But that still has the first runners getting better conditions than the last, and now there is less opportunity to learn and improve on each course (yeah, I know, Anders...

)
Obviously I did not see what the dust situation was like yesterday, but it was sometimes a problem at the May 22nd event, so this is going to be another issue we will need to deal with. I think we need to find a way to adapt the old rubber hose timing line to work as the finish signal, then acknowledge that rallyX can be dusty and adjust our launch interval if necessary so that the workers can always see cars in motion in their area. A water truck would be nice, but it's not in the budget with our current level of subscriptions.
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Carl Fisher
Be Cool to the Pizza Dude:
http://www.npr.org/templates/story/stor ... Id=4651531