Denny's on fire!
Also, The reason for specialty grains is that you have more control over the flavor of the beer. Extract has grains that you might not want for that particular type, and once they are extract, you can't get them out.
When I did extract brews, I only used the pilsen light extract, and added whatever specialty grains I needed in order to make the flavor I wanted. Most of the malts which add color are specialty grains, and don't need to be mashed.