“Clearly, the result at the Nürburgring was very disappointing, especially because we had a good chance to score points after we looked competitive earlier in the weekend. We will work hard to achieve a better result in the Hungarian Grand Prix on Sunday.”
Although Schumacher has notched up but two points all season to his team-mate’s seven, the last couple of meetings have hinted at an upturn in fortunes for the German, with successive top ten qualifying performances and more encouraging showings come the races.
“The nature of the Hungaroring makes overtaking really difficult,” he insisted, “so it is more important than normal that we continue our strong recent form in qualifying. Unfortunately we have not translated that into race results, though, and that is our challenge this weekend. I believe we are capable of scoring points so we will just try to do a good job all weekend.
“The Hungarian Grand Prix weekend is always enjoyable because there are so many enthusiastic fans at the Hungaroring and the city of Budapest itself is beautiful. Visiting Budapest in August means we are almost certain to face some very hot temperatures, even if last year was unusually cool. The heat can make it difficult to concentrate, but I have done my personal training and am well-prepared so it will be no problem.”
“After our very disappointing European Grand Prix, we are hoping for a much better result in Budapest,” added the Japanese squad’s senior general chassis manager Pascal Vasselon. “In qualifying at the Nürburgring we clearly showed a competitive pace, as in the last couple of events. We were expecting to score points but in the race we made too many mistakes. I believe we have the speed to score points but we must prove that this weekend.”
Red Bull Racing – David Coulthard (#14), Mark Webber (#15):
Red Bull Racing enters this weekend’s Hungarian Grand Prix on the back of the best result of its history in the top flight at the Nürburgring, courtesy of Mark Webber coming home third and David Coulthard not far behind in fifth.
