Okay, I'll admit it. I've got chicken strips. Not the "I'm a prudent rider so I don't push it" type of strips, but the "I'm a big fraidy cat" type of strips. I rode the loop yesterday, and with high temperatures and some reasonably agro cornering I've got my rubber nicely scrubbed in, but alas, the tire is still edged with strips of the poultry variety.
So I'm thinking about this on my way into work this morning. I decide that it's time to work on them, and turn 7 on the way to work seems like a perfect candidate -- a nice sharp 120 degree right hander.
Now you're thinking, aren't your tires still a little cold at turn 7? In 20-20 hindsight, I'm agreeing with you here. But this morning, 10 minutes in to my 13 minute commute, I had fowl on the brain. Damn those strips!
So I enter the corner a little faster than usual and assume the position -- butt shifted right, knee out, hanging off like a monkey. Tip in like Rossi, look through the corner, pick my apex (yeah, right), crank 'er over, feeling good. Yeah, if this doesn't get that strip, nothin' will.
Oops, something happens, I think I'm going to lose it and low-side. My bike's rear end does a little hinky-jinky, my sphincter tightens, and before anything registers I must have made the right correction at the bars because I'm through in one piece. The whole thing happened so fast I don't even know what I did, but I'm guessing I must have hit the strip and it slid out a little as a result of being cold, virgin rubber (the strips are virgin, the tires have at least 4000km on them).
So to the experts out there: would you typically expect the "strips" to be a little slicker than well-scrubbed center? Would up-to-temperature tires have made the difference, or would you always expect them to be slicker? As a side note, at the transition between scrubbed rubber and chicken strip the rubber is a little shiny, almost as if it is glazed or something. Maybe it's time to take some sandpaper to the tire.