DarthGoofy

The greens are heated and vented for a start, and maintained by about 60 guys. They have huge UV-Light arrays to quicken growth on shady parts of the course (like Amen Corner).

All fairways are mowed from green to tee with about a dozen mowers, so as to bend the grass against the direction of play. This is supposed to shorten the roll players get on their tee shots, because the course can't be lengthened into oblivion.

Then of course there is the icing of the flowers that ao15 mentioned, so that the course is in it's peak during Masters week. Some weeks after the Masters the course is closed for the summer and only reopened in the fall, which helps the greens recover.

Do you think your tolerance for the hotness of a food has improved with all your training? Did the way you taste things change at all?