So i have been trying to get my head around this program and starting to at least find my way around it.
It´s pretty damn cool when you are not running around like a headless chicken
Anyway, so i thought the first thing i can learn is tire temps and how to decipher that over one Qualifying lap.
The top 6 is front left and right left tire temps, 3 points each.
And bottom the same but left tires.
What should i look at when judging to see if i can use more/less camber, more/less pressure?
Should i simply look at the maximum values at all the the tires and adjust my setup after that or should i look at (what i think) is the average temps?
I´m not sure but i think below the bar you have,
real time temp,
Celsius
Maximum temp,
Average temp,
I believe a rule of thumb is for average temps to not go over 10 degrees across the carcass surface right?
Remember this is just a Quali lap so i only need temps to hold up for one quick lap.
It´s pretty damn cool when you are not running around like a headless chicken
Anyway, so i thought the first thing i can learn is tire temps and how to decipher that over one Qualifying lap.
The top 6 is front left and right left tire temps, 3 points each.
And bottom the same but left tires.
What should i look at when judging to see if i can use more/less camber, more/less pressure?
Should i simply look at the maximum values at all the the tires and adjust my setup after that or should i look at (what i think) is the average temps?
I´m not sure but i think below the bar you have,
real time temp,
Celsius
Maximum temp,
Average temp,
I believe a rule of thumb is for average temps to not go over 10 degrees across the carcass surface right?
Remember this is just a Quali lap so i only need temps to hold up for one quick lap.
