Segment Splits Join SCCA Pit Board Online for Road Atlanta Majors

TOPEKA, Kan. (March 18, 2016) – Further maximizing current technologies to enhance U.S. Majors Tour coverage online for race fans and participants, the Sports Car Club of America announced today the addition of segment split times to the suite of information already available at the SCCA® Pit Board ( during live events.

Eric Prill, SCCA Vice President and Chief Operating Officer, said the new feature is available for this weekend’s Southeast Conference U.S. Majors Tour at Road Atlanta.

“The addition of segment splits to the wealth of information already available online during live events serves two purposes,” Prill said. “First, the feature is another tool competitors can use to both analyze and improve performance. Second, the data paints a better picture of what is happening on course during qualifying and races for SCCA members not at the track.”

At Road Atlanta, Segment 1 begins at the starting line and extends midway down the straight between Turn 5 and Turn 6. Segment 2 ends about halfway between Turn 9 and Turn 10, and includes a speed trap. Segment 3 then wraps a lap at the finish line.

SCCA® Pit Board provides information such as track position, car class, car number, driver name and hometown, lap, gap between competitors, best lap time and last lap time. Each driver’s best segment and lap times are highlighted in green, with the overall best segments and times for the session displayed in purple for practice, qualifying and races. Also available are notes, a live chat, weather info, and links to official results, as well as live video and audio when possible.

The segment times made their debut at the 2014 SCCA National Championship Runoffs®, and were also used at the 2015 event. The new system will be utilized at select events in 2016 leading up to and including the 2016 Runoffs Presented by Garmin VIRB at Mid-Ohio Sports Car Course.

Look for the new Segment Split feature during the Road Atlanta U.S. Majors Tour event this weekend at

Photo Credit: Mark Weber