# Oil... how does it work? \[split\]

**URL:** <https://forums.speedlife.net/t/oil-how-does-it-work-split/262189>\
**Category:** Shift518 Off Topic\
**Created:** [January 6, 2012, 11:40pm UTC](https://forums.speedlife.net/t/oil-how-does-it-work-split/262189 "2012-01-06T23:40:40Z")\
**Posts on this page:** 1\
**Showing post:** 133

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**Author:** ![Vovchandr](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/vovchandr/32/6275_2.png) [@Vovchandr](https://forums.speedlife.net/u/Vovchandr)\
**Post date:** [January 10, 2012, 8:32am UTC](https://forums.speedlife.net/t/oil-how-does-it-work-split/262189/133 "2012-01-10T08:32:15Z")

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> [@\--- GRAND THEFT AUTO IV --- Thread!!!](https://forums.speedlife.net/t/grand-theft-auto-iv-thread/47618/437):
>
> The number itself is derived from the high temperature test, that’s what you’re missing. The numbers are all relative to the high temperature rating of a standard fixed weight oil.

I understand that. Where is the miscommunication?

Again, I’ll bring the honey and see if I follow your logic.

Honey at 210 degrees is thin so let’s give it a 50.

Honey at room temp behaves like molasses so if there was a rating for a room temp it would be act like a 70.

You get it cold and it becomes even thicker.

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