I'm no physics professor, but I do have a lot of first hand experience with racing tires, both on karts and cars.
Now, I don't know what temps you start out with, but when you turn into a corner in say a Formula BMW in LFS the car responds immediately. This does not happen in real life with new cold slick tires. It takes about half a second for the fronts to start responding in such a light car with such relatively large footprints. It's important to note that this only happens with brand new, cold slick tires. This phenomenon is almost imperceptible with street tires because a, the car is much heavier, and b, the tire surface area is less because of the tread. Once the slick tire has a lap worn into it, this first-corner scramble for grip will never happen again no matter how cold the tire is.
This brings me to wear. A common misconception is that rubber leaving the tire takes away grip. Not so, at least these days. Grip is lost (or gained) purely via heat, in the form of the molecular composition of the tire. Cold tires are baked specifically so that they will gain grip as the temperature changes, we all know this. What most people don't realize is that the tire's composition will never return to factory. You can't stick a pizza in the oven for 3 minutes and just let it cool down. It won't be the same. As soon as a tire is overcooked, it's done. One really slidey lap on a hot day will usually ruin a tire set for life in heavier classes. Heat those sticker bad boys up once with a blanket, bring them back down slow, and you won't leave the pits without grip, or at least enough of it.
The second part to that is that extended running at even optimal temps will cause the tire to die or fall off. Cook a pizza too long and it gets really hard. Same thing with tires. It's got nothing to do these days with rubber coming off. The tires bake themslves to oblivion well before they delaminate.
You can see this easily. Go to an IndyCar race, or even an SCCA event with Formula cars, and just look at the tires coming off the cars. The quick cars will have a nice even river pattern on them, very fine, like wood. The slow cars will either have a very big, messy pattern or worse, an uneven one. The big pattern means bad (overcooked) tire, the uneven pattern means bad car. If the fast cars with the nice, sexy patterns make a really long stint, look at the tires again when they come off. They'll be ugly, and if you're like me, they'll make you want to puke, because no one who drives seriously likes to see a tire treated that way.
As far as surface goes, the smoothest surface (think concrete indoor kart track) generates the most heat, but offers the least grip. It also chews the tire less - the rubber will last longer, but it will lose grip quicker due to heat. The rougher surface (think Bahrain with their stupid acid wash) offers the most grip, but less heat (less friction, less heat). It also chews tires a lot, but the composition lasts longer due to less heat. The differences don't make as much of a difference as they could, since pretty much all naturally mantained tracks keep the rubber for a good while.
That's my experience with tires, anyway. I always say to people, the most interesting thing about tires is that they get to 200, maybe 300 degrees. My oven does that every day. Tires are just a frozen pizza.
Now, I don't know what temps you start out with, but when you turn into a corner in say a Formula BMW in LFS the car responds immediately. This does not happen in real life with new cold slick tires. It takes about half a second for the fronts to start responding in such a light car with such relatively large footprints. It's important to note that this only happens with brand new, cold slick tires. This phenomenon is almost imperceptible with street tires because a, the car is much heavier, and b, the tire surface area is less because of the tread. Once the slick tire has a lap worn into it, this first-corner scramble for grip will never happen again no matter how cold the tire is.
This brings me to wear. A common misconception is that rubber leaving the tire takes away grip. Not so, at least these days. Grip is lost (or gained) purely via heat, in the form of the molecular composition of the tire. Cold tires are baked specifically so that they will gain grip as the temperature changes, we all know this. What most people don't realize is that the tire's composition will never return to factory. You can't stick a pizza in the oven for 3 minutes and just let it cool down. It won't be the same. As soon as a tire is overcooked, it's done. One really slidey lap on a hot day will usually ruin a tire set for life in heavier classes. Heat those sticker bad boys up once with a blanket, bring them back down slow, and you won't leave the pits without grip, or at least enough of it.
The second part to that is that extended running at even optimal temps will cause the tire to die or fall off. Cook a pizza too long and it gets really hard. Same thing with tires. It's got nothing to do these days with rubber coming off. The tires bake themslves to oblivion well before they delaminate.
You can see this easily. Go to an IndyCar race, or even an SCCA event with Formula cars, and just look at the tires coming off the cars. The quick cars will have a nice even river pattern on them, very fine, like wood. The slow cars will either have a very big, messy pattern or worse, an uneven one. The big pattern means bad (overcooked) tire, the uneven pattern means bad car. If the fast cars with the nice, sexy patterns make a really long stint, look at the tires again when they come off. They'll be ugly, and if you're like me, they'll make you want to puke, because no one who drives seriously likes to see a tire treated that way.
As far as surface goes, the smoothest surface (think concrete indoor kart track) generates the most heat, but offers the least grip. It also chews the tire less - the rubber will last longer, but it will lose grip quicker due to heat. The rougher surface (think Bahrain with their stupid acid wash) offers the most grip, but less heat (less friction, less heat). It also chews tires a lot, but the composition lasts longer due to less heat. The differences don't make as much of a difference as they could, since pretty much all naturally mantained tracks keep the rubber for a good while.
That's my experience with tires, anyway. I always say to people, the most interesting thing about tires is that they get to 200, maybe 300 degrees. My oven does that every day. Tires are just a frozen pizza.