I got 3rd place with a 35.5 for a Dunkelweisen I made for a local competition. Quite an improvement from last year's 28 for a Weisenbock. Both recipes were from Papazian's book.
I think the main difference was that I temp controlled the Dunkelweisen in an upright freezer. I'm sure a year of practice didn't hurt either. The Dunkelweisen was stove-top all grain, the weisenbock all extract + steeping, but again, I'm guessing temp control was the major change in quality.