India, July 12 -- What ingredients could cook up a Grand Slam classic? A run-in of contrasting personalities, a clash of game styles, a riveting rivalry, the crowd picking one side, the odds stacking up against the other. The table for the 1980 Wimbledon title match had it all. On July 5 on those pristine greens of the All England Club, the chefs, Bjorn Borg and John McEnroe, delivered a dish that would leave a lasting taste for years to come. Borg, a four-time defending champion, eventually wrapped his hands around a fifth straight Wimbledon title, but not before first-time finalist McEnroe gave him a mighty run for the money in a 1-6, 7-5, 6-3, 6-7 (16-18), 8-6 final. The battle went on for close to four hours, with the tug-of-war reachin...