Speed comes in two forms, the God given DNA, and results from hard work. I was a velocity freak when my son was young and as a youth he was quick, and with his size had the potential to be faster. As the talent level got better he stepped back and worked on location and the Change-up. He found out that the fastball looked a lot faster when a batter had to think about it and it was most likely going to be in the zone.
I think that the chef Emril Lagasse has figured this pitching thing out in the kitchen. You need to the the right combination of ingredients to have a successful recipe, then you "kick it up a notch".
