Well tempered question?

Thanks for your information. I've been reading quite a bit about the effects of fluid viscosity on damping mechanical motion. To give readers a point of reference you can think of SAE60 motor oil having a viscosity of approximately 1,000 cSt at room temperature. Corn syrup is around 2,000 and good old Hershey's chocolate syrup is about 15,000 before it hits your ice cream and changes. Next time you put mustard on your hotdog remember it has a viscosity around 60,000 cSt. Tomato paste oozes out at around 150,000.
The recommendation of 100,000 cSt comes directly from Bill Firebaugh, the table's designer. Maybe your friend's table, like the one I have, has not had the silicone changed in quite a while? Mine is very thick, more like peanut butter.

And the viscosity of peanut butter is....?
I confess I have developed an antipathy toward that WTR tonearm. It does not hold VTF or azimuth, and it is over-damped (admittedly possibly due to something my friend did to it; he is now suffering from early stage of Alzheimer's and cannot remember what fluid he put into it).

I guess I haven't reached that level of frustration yet. My other turntables are a Maplenoll and an AR, two widely divergent designs that seem to be at opposite ends of the "pain-in-the-neck" scale. The WT seems somewhere in the middle and I like the originality of the designer.
I believe Skippy Creamy is 220,000 cSt at room temperature.
Cheers!

Hi Lewm
The arm's damping can be changed by lowering or raising the paddle in the cup. Once correct damping is set then it's forget and play. In the newer Amadeus it's as simple as lowering or raising the cup for damping.. Can't remember if my Ref worked that way or not.

I gave up. My dear friend is not using the WTR any longer. He and I watch movies instead.