.. good enough that even at Daytona, with the rear chunking a bit on the 3rd lap of a 5 lap sprint race in every race, you can still win a national championship (on the supersport bike in the 750cc class no less), take a couple 2nds, a 3rd, and a 4th and 5th.. in your 6 total races.
The front tire is like velcro with incredible trail braking stability. And the side grip as stellar with the A 190/55. Even using 1st gear in some of the corners on a 140hp r6 superbike, i would just let it eat.. At Daytona when on the banking though, the tire just left of center is horribly abused. It is pushed into the new pavement with no let up like a few years ago when it was bumpy. When the tire gets over 300f the outer layer in that specific area comes off and other technical stuff happens i can't follow. BUT, the tire still worked at lean and everywhere else. You just felt it wallow a bit when in that part of the tire, so you did what you could to lift or push the bike off that part. Daytona is a fun but weird place for motorcycles.
SO.. if it can do that when up against an ARMY of Dunlop riders with Daytona specific tires, imagine how it will do at every other track where it is actually designed to work?
Running times above 1:57 or so, the riders had NO issues. In fact David Gray ran a 190b compound in the 44 lap team challenge. It looked amazing. It's just the faster times (not fast compared to pros but decent).. in the 1:52-54 range it would overheat just left of center where the tire is pushed hard on the banking. BUt again, some of the experts and all the am riders on the Cup had no issues with the tire at all at Daytona.
Fast Michelin rider Dan Ortega was just a tic off my times at this track on just a supersport bike, and had some very good finishes, even in the pro races. Some chunking but he still brought it home.
IF Michelin were to invest in a Daytona specific tire, something that had the hard middle compound over just 2" more to the left of where it stops now, you would see Michelin perhaps dominate the Race of Champions event next October..
The front tire is like velcro with incredible trail braking stability. And the side grip as stellar with the A 190/55. Even using 1st gear in some of the corners on a 140hp r6 superbike, i would just let it eat.. At Daytona when on the banking though, the tire just left of center is horribly abused. It is pushed into the new pavement with no let up like a few years ago when it was bumpy. When the tire gets over 300f the outer layer in that specific area comes off and other technical stuff happens i can't follow. BUT, the tire still worked at lean and everywhere else. You just felt it wallow a bit when in that part of the tire, so you did what you could to lift or push the bike off that part. Daytona is a fun but weird place for motorcycles.
SO.. if it can do that when up against an ARMY of Dunlop riders with Daytona specific tires, imagine how it will do at every other track where it is actually designed to work?
Running times above 1:57 or so, the riders had NO issues. In fact David Gray ran a 190b compound in the 44 lap team challenge. It looked amazing. It's just the faster times (not fast compared to pros but decent).. in the 1:52-54 range it would overheat just left of center where the tire is pushed hard on the banking. BUt again, some of the experts and all the am riders on the Cup had no issues with the tire at all at Daytona.
Fast Michelin rider Dan Ortega was just a tic off my times at this track on just a supersport bike, and had some very good finishes, even in the pro races. Some chunking but he still brought it home.
IF Michelin were to invest in a Daytona specific tire, something that had the hard middle compound over just 2" more to the left of where it stops now, you would see Michelin perhaps dominate the Race of Champions event next October..