1answer.
Ask question
Login Signup
Ask question
All categories
  • English
  • Mathematics
  • Social Studies
  • Business
  • History
  • Health
  • Geography
  • Biology
  • Physics
  • Chemistry
  • Computers and Technology
  • Arts
  • World Languages
  • Spanish
  • French
  • German
  • Advanced Placement (AP)
  • SAT
  • Medicine
  • Law
  • Engineering
IrinaVladis [17]
2 years ago
5

Write a brief summary of pickleball in your own words

Health
2 answers:
MArishka [77]2 years ago
6 0
Tennis but for british people
Dafna1 [17]2 years ago
3 0

Answer:

Players on each side must make the ball to bounce once before volleys are allowed, and on each side of the net there's also a seven-foot no-volley zone to avoid "spiking." The server continues to serve until he or she faults, alternating service courts.

Basic Rules

Pickleball is played either as doubles (two players per team) or singles; doubles is most common

The same size playing area and rules are used for both singles and doubles

The Serve

The server’s arm must be moving in an upward arc when the ball is struck.

Paddle contact with the ball must not be made above the waist level.

The head of the paddle must not be above the highest part of the wrist at contact.

A ‘drop serve’ is also permitted in which case none of the elements above apply.

At the time the ball is struck, the server’s feet may not touch the court or outside the imaginary extension of the sideline or centerline and at least one foot must be behind the baseline on the playing surface or the ground behind the baseline.

The serve is made diagonally crosscourt and must land within the confines of the opposite diagonal court.

Only one serve attempt is allowed per server.

Serving Sequence

Both players on the serving doubles team have the opportunity to serve and score points until they commit a fault *(except for the first service sequence of each new game).

The first serve of each side-out is made from the right/even court.

If a point is scored, the server switches sides and the server initiates the next serve from the left/odd court.

As subsequent points are scored, the server continues switching back and forth until a fault is committed and the first server loses the serve.

When the first server loses the serve the partner then serves from their correct side of the court (except for the first service sequence of the game*).

The second server continues serving until his team commits a fault and loses the serve to the opposing team.

Once the service goes to the opposition (at side out), the first serve is from the right/even court and both players on that team have the opportunity to serve and score points until their team commits two faults.

In singles the server serves from the right/even court when his or her score is even and from the left/odd when the score is odd.

*At the beginning of each new game only one partner on the serving team has the opportunity to serve before faulting, after which the service passes to the receiving team.

Scoring

Points are scored only by the serving team.    

Games are normally played to 11 points, win by 2.

Tournament games may be to 15 or 21, win by 2.

When the serving team’s score is even (0, 2, 4, 6, 8, 10) the player who was the first server in the game for that team will be in the right/even court when serving or receiving; when odd (1, 3, 5, 7, 9) that player will be in the left/odd court when serving or receiving.

Two-Bounce Rule

When the ball is served, the receiving team must let it bounce before returning, and then the serving team must let it bounce before returning, thus two bounces.

After the ball has bounced once in each team’s court, both teams may either volley the ball (hit the ball before it bounces) or play it off a bounce (ground stroke).

The two-bounce rule eliminates the serve and volley advantage and extends rallies.

Non-Volley Zone

The non-volley zone is the court area within 7 feet on both sides of the net.

Volleying is prohibited within the non-volley zone. This rule prevents players from executing smashes from a position within the zone.

It is a fault if, when volleying a ball, the player steps on the non-volley zone, including the line and/or when the player’s momentum causes them or anything they are wearing or carrying to touch the non-volley zone including the associated lines.

It is a fault if, after volleying, a player is carried by momentum into or touches the non-volley zone, even if the volleyed ball is declared dead before this happens.

A player may legally be in the non-volley zone any time other than when volleying a ball.

The non-volley zone is commonly referred to as “the kitchen.”

Line Calls

A ball contacting any part of any line, except the non-volley zone line on a serve, is considered “in.”

A serve contacting the non-volley zone line is short and a fault.

Faults

A fault is any action that stops play because of a rule violation.

A fault by the receiving team results in a point for the serving team.

A fault by the serving team results in the server’s loss of serve or side out.

Determining Serving Team

Any fair method can be used to determine which player or team has first choice of side, service, or receive. (Example: Write a 1 or 2 on the back of the score sheet.)

(hope this helped i also putted all the ruls of the game can i plz have brainlist :D hehe)

Explanation:

You might be interested in
A teenager has a 28-day menstrual cycle. If her menstruation begins on the 5th of March, on which date would ovulation take plac
Olin [163]
18 of March and fertile window starts 14 of March
8 0
2 years ago
Question 8
aivan3 [116]

The first one is b

Question 10 is Heart rate

Question 12 is perimeter

Thats all i know sorry

3 0
3 years ago
Read 2 more answers
Help! Which is the right answer?
Margaret [11]

Answer:

C

Explanation:

everything else is something you should avoid

3 0
3 years ago
Read 2 more answers
Before being removed from a heat source, all raw beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minim
Leni [432]

Answer:

145 °F

Explanation:

Before being removed from a heat source, all raw beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 °F.

5 0
3 years ago
Read 2 more answers
A nurse is caring for a client who has been admitted with renal calculi. What is the priority intervention to determine the type
irina [24]
Accelerated bone demineralization
8 0
3 years ago
Other questions:
  • Can a dorito chip stay lodge in your throat?
    6·1 answer
  • Your friend has been sick for several days, so you go over to her home to make her some chicken soup. Searching for a spoon, you
    13·1 answer
  • Patrick is a Vietnam War veteran who has been having a recurring nightmare of being on the frontline. Any sound that remotely re
    5·1 answer
  • The ____________ perspective identifies behaviors that are the result of genetic inheritance
    8·1 answer
  • What two diseases are associated with obesity and a high fat, high sodium, high cholesterol
    14·2 answers
  • If a food contains 120 calories and there are two servings in the package, how many calories would you consume if you ate the en
    15·1 answer
  • How do you get famous on Sn a p c h at?
    5·2 answers
  • Which nosocomial infection is most likely to be contracted from a catheter? surgical site infection, urinary tract infection, Cl
    14·2 answers
  • Which disease is least likely to be influenced by diet
    10·1 answer
  • which of these contraceptive methods on its own is least likely to prevent pregnancy A. Diaphragm B. IUD C. Vasectomy D. Withdra
    12·1 answer
Add answer
Login
Not registered? Fast signup
Signup
Login Signup
Ask question!