barros

frosty58 · Jun 4, 2007

http://www.autosport.com/news/report.php/id/59390

http://www.autosport.com/news/report.php/id/59386 more

skidmark · Jun 4, 2007

Interseting that Ducati mention the lack of dry weather practice as a factor in the factory team's cautious choice of tyre for the race. Makes me think about Catalunya a bit differently, cheers Kev.

Nevertheless Barros' third has been an excellent PR excercise for the recruitment dept.

babelfish · Jun 4, 2007

I wonder how that works.
Stoner and Capirossi storms away in the start. Stay with the front but increasingly fades. Sounds like soft tires.
Barros are bumped down several spots in the first few laps, then slowly builds speed and passes Stoner with 3 laps to go. Sonda like harder tires.

crvlvr · Jun 4, 2007

I've always been a fan of Barros. Unfortnately, eversince hin move to Yamaha, things have gone from bad to worse. But, things are looking up. I remember him switching from the 2 strokes to the RC211Vtowards the end of the season and beating Rossi on the very first race. Rossi had been riding that bike all season long. At Mugello it looked like he was taking his time to pass Stoner safely, lest he should take out another Ducati inadvertantly.

Dazza · Jun 4, 2007

Stoner had a hard front and medium rear, Alex classically out braked him on the straight.

Trigga · Jun 4, 2007

Out braking them is what ALEX does best.Go to see an old vet with some ballz..

skidmark · Jun 5, 2007

<div class='quotetop'>QUOTE (Babelfish @ Jun 4 2007, 10:05 PM) <{POST_SNAPBACK}><div class='quotemain'>I wonder how that works.
Stoner and Capirossi storms away in the start. Stay with the front but increasingly fades. Sounds like soft tires.
Barros are bumped down several spots in the first few laps, then slowly builds speed and passes Stoner with 3 laps to go. Sonda like harder tires.I agree fish, I was thinking possibly it wasn't warm enough to get a harder tyre to work at it's optimum. Bridgestones are known for excelling inhot conditions. 29 degree track temp isn't exactly very hot, maybe that temp is why the Michelins worked so well? .... who knows, we can only speculate.

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