That was my poor attempt to make a bad pun.
To give a more serious answer, slipped skin is when the layer of cheese just under the rind has over-developed, making it much more liquid-ish compared to the rest of the cheese. As a result, the rind can easily tear away, i.e., slip off - thus, slip skin.
I would say it is more likely to happen if you ripen them entirely at 50-55°. If, like many of us, you keep them at 50-55° only until they are well covered with PC, then move them to the cold fridge for the rest of the ripening, it is much less likely.
I have had some camemberts that got a little slip-skin-ish, due to staying too long at 50-55° ... but after putting them in the cold fridge, they seemed to equalize.