has two parts: style and distance. The ideal jump should be performed with power, boldness and precision while giving the impression of calmness, steadiness and control. Judges give jumpers 60 points for reaching the red line (called the "critical point"). Land short and points are subtracted; cross it and points are added. Each judge can add up to 20 points for style. There are five judges, each in a separate cubicle to prevent consultation. Each jumper's highest and lowest points are dropped, and the remaining three scores are added. Winner is high score after two jumps.


are made of wood, fiberglass or epoxy. They are the longest (over eight feet), widest (4 1/2 inches) and heaviest (16 pounds) of all ski models. Bottoms have five or six shallow grooves for straight tracking.


but height is not as great as it seems when viewed from cameras below. Since the hill follows the contour of the jump, the skier is rarely more than ten feet off the ground.


70m and 90m refer to distance from takeoff point to norm point.


begins with a green light, which begins to flash after 10 seconds. This indicates jumper has another 10 seconds to start. Jump will take less than four seconds, start to finish.


Jumper crouches with knees forward, shoulders low, head down to build speed for the takeoff -- up to 65 mph on the 90m. Skis are parallel in hip-wide stance.


Skier swings arms and springs into the air. The powerful upward thrust staightens the knees, and the foward movement gives jumper extra height, without critical loss of speed.


Riding wind currents, he extends flat over skis to form an airfoil. Hands trail and help steer the body. Good form is characterized by skis held parallel and the body stretched far forward. Jumper will hold flight position until just before landing.


Skier should land softly with skis together and arms outstretched. After landing, he glides to the outrun with one ski in front of the other (Telemark position). Hands can't touch the ground.