Clare Anderson

Crew Rating

Crew effect over their career (not scaled to a team): 69.87 league percentile among crews with 30+ races (uncertainty ±0.109 rating points, on a spread of about 0.04 between crews; 44 races with rated skippers).

Season Team Rating Range League
percentile
Team
percentile
On team Races Team page
Spring 2026 St. Ignatius College Prep, Chicago, IL 0.45 Rating 0.45; 90% range -2.6 to 3.5; team skipper average -0.00 47.64 78.57 2 of 7 30 Team page
Fall 2025 St. Ignatius College Prep, Chicago, IL 0.63 Rating 0.63; 90% range -2.5 to 3.8; team skipper average 0.13 61.23 72.22 3 of 9 10 Team page

How much better or worse boats do with this sailor crewing than their skipper's rating predicts. The rating is on the skipper scale: the team's skipper average plus the crew's difference from their teammates, multiplied by 18.7 so a team's crews spread out like its skippers. Crews on one team differ far less than skippers do, so the band is about as wide as the spread itself: use the rating to line crews up across teams, not as a ranking within a team. In the Range column the dot is the rating, the shaded band is where it plausibly sits (90% range) and the dashed line is the team's skipper average; a wide band means little evidence. League percentile ranks the rating among all rostered crews in that league and season; team percentile ranks it among the crews on the same team that season (the share of teammates it beats, counting ties as half). Both use the skipper-scale rating, so the league one also reflects how strong the team's skippers are.

Regatta Role Div Races Avg
Fall 2026
2026 MISSA Girls Championship Crew A 4 3.8
Spring 2026
MISSA SW Baker Pre-Qualifier Crew TR 5 20%
MISSA Mallory Qualifier 2026 Crew A 11 14.4
2026 MISSA Illinois State Championship Crew B 9 3.2
2026 May Madness Crew A 10 7.8
Fall 2025
MISSA Girls Championship 2025 Crew A 2 6.0
2026 Rose Bowl Regatta - SILVER Crew B 8 15.9
2025 MISSA Keelboat Championship Gold Sailor A 5 4.6
2025 MISSA Keelboat Championship Blue Sailor A 4 3.2