Well, it's nice to finally meet a brewer that knows everything and is comfortable enough with his knowledge to be able to laugh at others.
Have a read of this from the Wyeast site (scroll most of the way down the page)
http://www.wyeastlab.com/beprlist.htm#pac
or just read the following cut and paste:
To pitch the yeast: clean the container or package with sanitizing solution. Shake well. Open, and pour the yeast into the fermenter.
Aerate well by stirring vigorously. Seal fermenter with airlock. Keep at 75º F until fermentation begins. Then cool to desired temperature. Signs of fermentation should be evident within one day, depending on yeast strain, brewing procedures, and fermentation temperatures.
FERMENTATION TEMPERATURE RANGE
Ale yeast 60-72 º F; Lager yeast 46-58º F.
Why not email them at [email protected] so you can laugh at them directly?
Before that, have a read on the FAQ page where it talks about deliberately fermenting a beer at room temperatures with lager yeast.
http://www.wyeastlab.com/faqs/faqmain.htm