Juan Aviles Vando of Puerto Rico sent us these great screen shots of our Titan Supra that he modeled in Forza2. When Forza2 first came out I spent days playing it and made a similar replica of our street Supra, but nothing like this creation complete with race inspired graphics and all. A big thanks to Juan for taking the time to create this and email it to us, I might just have to fire up the Xbox 360 and take this car for a spin.

Another year, another Rolex24 at Daytona International Speedway! As Wes has already mentioned, the race this year was great. This year was the first time I have attended the race and not camped at the track. Some family members that couldn’t make it to the race had booked a hotel room, and I decided I would stay in the room myself. The hotel was less than a quarter-mile from the Turn 4 tunnel. It was a pretty good-setup, it was an extended stay hotel complete with a fridge, microwave and stove…the next best thing to camping at the track. I first arrived to the track on Friday. While my plan was to at the track for the start of the Koni race, I was running late and didn’t arrive until the last hour. It was still plenty of time to watch the battle for the win as well as see the drivers and teams in the garage doing their post race inspections and de-briefs. After the race I made my way to the camping area where I had stayed in previous years. I met up with some friends and chatted about the Koni race, as well as the upcoming GT and DP cars of the Rolex race while sitting around the fire enjoying some drink. It doesn’t get much better than that! As it got later the girlfriend and I left the track for dinner before heading back to the hotel.

Saturday morning after a great breakfast at Bob Evan’s we packed up the car to drive our cooler and snacks to the infield, when we got to the gate we found out that they were already at capacity and we would have to park elsewhere. I took the cooler and carried it in why my girlfriend parked the car back at the hotel and walked to the track with the rest of our stuff. We got everything inside the track just in time to hustle over to pit road and the start/finish line for the pre-race activities. Tradition is to sign your name on the start/finish line and as usually there were dozens of people doing so, as well as taking pictures. The banking on the front stretch is 18 degrees, while the 4 turns of the tri-oval are 31 degrees. It feels much steeper than that when you’re walking up it or standing on the track than it does watching it on TV. You also really get a good feel for just how big the infield area is when you see the grass that has the Daytona logo, as well as the race series logos.

We made our way back to the garage area for the start of the race. After the national anthem there was a jet flyby. I haven’t been able to figure out what kind of jets they were (drop me a line if you know), but one of them had the “Rising Sun” painted on the tail…pretty cool. The next 8 or so hours were spent making our way around the track. From the banked turns of the oval to the infield hair-pin. We attended both the chili cook-off and the wine and cheese party in the blue garage area. This year’s wine and cheese event also had a selection of beers to try and while it was pretty packed, the entry fee ($5) was well worth it and I tried almost all the wines as well as the beers and got my fair share of cheese. Some of the chili we tried was great, one that really stood out was from team “Louisiana Heat”. I am inspired to find out more information about entering the cook off and may try to enter next year.

Around 10pm a group of us made our way to Hooter across the street for some dinner. Unfortunately we missed the fireworks while we were eating but we did see them on the TV coverage of the race at the restaurant. The happens to be a small go-kart track behind the Hooters, while I had checked it out earlier in the day and decided to pass on it (they are just your regular run of the mill “karts”, nothing fancy) being there with a group of friends and under the influence of a day spend drinking in the sun, we headed over to get some tickets and stage our own race. We drove on both their “road-course” and their “sprint track” and it was a lot of fun. Some of us were more drunk than others and there was a few times I would come around a corner to find someone else spun around and now driving towards me! No one was injured and it was a good laugh…even for the people working at the track.

We made our way back to the track and I rode the large Ferris wheel at the track for the first time. You really get a great view of the whole venue from the top! I was surprised to find out that it’s the largest Ferris wheel on the east coast at 150 feet tall. After the carnival rides I made my way to a few turns of the track to watch the action and get some pictures before leaving the track around 3:00 am.

Sunday we started our day at the blue garage again, this time for the breakfast buffet offered by the track. We walked around the garages and saw some of the carnage as well as a few of the cars that had retired overnight. We left early to get back home and watched the incredible finish on TV before taking a much needed nap. It was a great weekend of racing and another great Rolex24. I’m not sure if I will do the hotel thing again, or go back to camping at the track. While it’s nice to have a room to go back to (especially for years when it rains) there is nothing quite like being there, camped at the infield. Something about getting so used to the sound of the cars that you fall asleep and wake up when they are NOT running, like during a caution and can only fall back asleep once racing resumes. There is also something nice about staying up past the 30 hour mark…that’s when things really start to get interesting.

-Geoff

Our Project 996tt is still under the knife getting it’s power plant upgrades and new clutch installed. We thought we had everything we needed, but a $10.00 fuel fitting has put us a few days behind, the new fitting should be here tomorrow so that we can finish the installation and fire the car up in the next 1-2 days. A big thanks to Tony @ EPL for helping us with the fuel system and working on a prototype tune for the big injectors we’ll be running.

In the meantime we received a truck shipment from MA Shaw today that included our new wing and carbon fiber hood. The factory 996TT rear wing has a hydraulic system that raises and lowers the wing to provide down force at higher speeds. While the system works great, it does so at a cost of weight. We’ve been looking for ways to save weight in every portion of our building, so we opted for a new wing. We called MA Shaw in California to build us one of their track wings and lightweight hoods. Their wing is very similar to what you would see on a factory cup car, however it’s slightly smaller in size, and incorporates ducting for the air intake. We opted for GT3RS carbon fiber end plates to give the wing a bit more of a street look as well. We estimate a weight savings of 25-30lbs with the hood, and another 25-30 in the rear as well while improving down force. We also go the last of the parts needed for our GT2 front upgrade, I hope to tackle that tomorrow. Once the latest round of upgrades are complete we will re-weight the car and see where we’re at, more horsepower and less weight is never a bad thing.

This weekend I headed to Daytona International Speedway for the annual Rolex 24 hours race. This race features some of the world’s greatest racers, battling it out for 24 hours at Daytona’s famed race course. The race features 2 classes, Daytona Prototypes which are purpose build race cars for the series running under the DP designation, and the GT class which features cars build from factory chassis. The race starts off the Grand-Am series each year and pushes both the cars and their drivers to the limits.

This year marked a change in start time, normally the race starts and ends at 1PM, however this year the race began at 3:30PM. I left the house around 11:30AM and made quick time to the track, unfortunately I was not quick enough as the tunnels to get to the infields closed about 10 minutes before my arrival. The infields of the track become a giant campground and car show, so it’s always nice to park your vehicle in the mix of things. Not only does it prevent you from lugging your personal belongs around for the entire time (in this case a well packed camera bag and cooler full of adult beverages and ice), it also provides a bit of shelter from the elements. I stayed for about the first 10 hours before heading home to enjoy the finish on SpeedTV.

After a grouping 24 hours, the 58 car of Brumos Porsche took the overall win by a few mere seconds over the Chip Ganassi fielded car. The GT Field was won by our good friends over at TRG Racing who also claimed the second place finish as well. It was one of the closest Rolex finishes in history and real nail biter from start to finish (.167 seconds was the different between first and second). I hope they continue the 3:30 start time next year, although if they decide to I will be sure to get there early enough to setup camp on the infield, and stay from start to finish.

This weekend marked the first time I’ve really got to experiment with our 5D camera as well, I’m trying to get a bit more artistic with the shots rather than just using the point and click shooting. I’m getting a bit better with it but still managed to come up with a few good shots, pay particular attention to the J Lowe racing red Porsche Cup car, I just happened to be in the garage area as it drove be on fire and got some quick snaps of the car being extinguished.

The Titan Drag team will be heading to Bradenton Motorsports park this weekend for the US Street Nationals. Our 2JZ Powered Scion piloted by Gary White will be running in the Pro Street category. We’ll be using this weekend to gather additional data for the upcoming ADRL season and will be running 10.5s in a class designed for much larger tires.

Friday
Pit gate open & tech: 8am
Spectator gate open: 9am
Test session: 10am to 2pm
Qualifying #1: 3pm

Saturday
Pit gate open & tech: 8am
Spectator gate open: 8am
Qualifying #2: 11am
Qualifying #3: 3pm

Sunday
Pit gate open: 8am
Spectator gate open: 8am
Eliminations: 10am

Tickets are available at the Gate, unfortunately we do not have any free ticket allocations for this race.

I just recieved an email from Matt Tarleton @ Central Florida Road Course

In appreciation for Titan Motorsport’s interest in the track, we would like to extend to your customers and friends a special Titan discounted rate for the Jan. 31st racing school of $150. They need to sign-up quickly so we can get their spots reserved.

This is a great opportunity to gain experience on Orlandos only road course, and become eligible for future track days as well.   This is a great price for an instructed road course session, and will offer plenty of track time.   You’ll also be eligible to drive during our BBQ’s open sessions allowing even more free track time.

For More Information or to Pre-Register visit  http://cfroadcourse.com/schools.aspx   Be sure to Mark Titan Motorsports friends and family with your event registration.

On February 8th we will be hosting a BBQ Meet and Greet at Orlando’s newest race track, the Central Florida Road Course. The event will be hosted from 11-5 at the road course which is located. Food and beverage will be provided. No alcoholic beverages are allowed on site.

– Parade Laps paced by a Titan car
– Open Session for qualified drivers and those who have completed driver training.
(The next training/evaluation course is January 31st, take the course and gain access to the track at our event)

For More Information on the Course / Training Courses and for additional directions and photos visit http://cfroadcourse.com

If you plan on attending or have any questions about the Titan BBQ event please email wes@titanmotorsports.com

Don’t forget to Bring a Helmet!!!

Tim Switzer of Switzer Performance Innovations has been building some of the worlds quickest and fastest Porsches for the past few years. His Project Sledgehammer 997TT has been an inspiration and performance target for our own project car. In his quest to build some of the baddest Porsche’s in the land out of his Ohio workshop, SPI also builds some incredible products that they offer to the public. I’ve had the SPI Exhaust on my yellow car for over a year and absolutely loved it, the section welded tips are a work of art. The car sounds unbelievable and drone is non-existent at cruising RPMs unlike many other exhausts for the Porsche.

This week we received a set of SPI headers to go on our Camouflage project car, these headers are designed to fit cars still utilizing stock Borg Warner turbos (both K16 and K24). They offer a more free flowing design than the factory manifolds and feature beautiful laser cut flanges and welds. Like the SPI exhaust, these headers are a work of art and I can’t wait to see the anticipated increase in spool and flow our K24/18Gs will experience.

BUY ONLINE : Switzer Performance Headers

Another restaurant we visited on our trip was an Irish pub called O’Neill’s. It is your stereotypical Irish pub, with thick wood tables, low lighting, and assorted plaques and memorabilia on the walls. They had plenty of beers on tap and a better than expected menu. I ended up ordering the mixed grill, which consisted of a 4oz steak, half of a chicken breast, a sausage link, a fried egg, potato wedges and steamed veggies. It was quite good. Eric had a BBQ burger which he liked as well. The food was good but the price was excellent. My mixed grill came out to around $11! Not bad for a decent meal. O’Neill’s is definitely a place to visit when on New Street. Best all around bang for the buck.

On our recent trip to Birmingham UK, we did visit a few places that stood out. The Café Rouge was one of them. Café Rouge is a cozy little French restaurant located on New Street, in Birmingham’s downtown district. The atmosphere was nice, and the staff was pleasant. What I liked the best, of course, was the food. They offered a large selection to choose from, but once I saw the Moules (mussels) du Café Rouge, I was sold. Coming from a French family (and working 6 years as a sous chef in a French restaurant), I have had the pleasure of enjoying many different French dishes, and properly prepared mussels is one of my favorite. The Moules du Café Rouge consisted of mussels cooked in a white wine, garlic, herb and cream, and came with a basket of baguette (French bread). Let me tell you, they were every bit as good as they sounded. The portion was very generous and even though I was pleasantly full afterward, I still continued sopping up the broth with my baguette. It was good stuff all around. Even the price was fair, with the whole meal just under $20. It was a good stop, with good food and atmosphere, and sure beat the hell out of fish and chips.