measured in his enthusiasm. “It’s such an iconic-
looking race car,” he says. “I’ve been seeing them
on TV my whole life and I’ve always wanted
to have a go in one. It’s amazing they haven’t
changed the basic concept of these cars – they
know what works and they’vestuck with it.”
Since Stewart has never driven Austin before
(Sonoma and Watkins Glen are the only road
courses on the Cup schedule), he’s keen on some
reconnaissance laps in a course car. Magnussen
joins him for the ride, as doesF1 Racing.
“Wow, it’s much tighter than I expected,”
says Stewart as we navigate the esses on the
opening sector of the lap, which are based on
Silverstone’s flowing Maggotts-Becketts-Chapel
complex. His only experience of the layoutuntil
this morning had beendrawn from lapping it inthe video gameiRacingand watchingYouTube
clips. Downforce-endowed single-seaters revel
in the fast direction changes but heavier, less
aerodynamically complicated machinery needs
to be wrestled. Later in the lap, as we tackle the
twisty section at Turns 14 and 15, the NASCAR
champ offers K-Mag some insight into what he
might expect driving the Cup car.
“Because ofthe weight [1,500kg, which
is twice as heavy as an F1 car] and lack of
downforce you won’t be able to arc wide as much
into thetight corners,” says Stewart. “It is a
much straighter brake because the car acts more
like a pendulum. When the weight goes one way,
it tends to keep going.”
Stewart slows as we pass some workers rolling
green paint onto the asphalt on the outside ofthe corner. “Am I the only one who thinks you
shouldn’t be painting a race track the day before
the event starts?” he says quizzically. “Were
those guys booked yesterday, busypain ting
houses, so could only do today?”
As Stewartgoes round for another lap,
Magnussen points out the bumpsthat are soon
to become such a talking point (the track will
now be resurfaced before next year’s grand prix),
and they discuss the extent to which it’spossible
to ride the kerbs here. The inner radii of many
of these are guarded by steeper orange-coloured
‘sausages’ and the NASCAR man is interested
to know about the damage they can cause to the
underfloor of an F1 car. As the two pros swap
notes, you sense their anticipation building. They
can’t wait to attack this 3.425-mile lap at speed.F1 RACING DECEMBER 2019 55Donuts weren’t supposedto be on the menu when the Haas drivers sampled
NASCARfor the first time, but part-time chef Grosjean decidedto introduce themmeasured in his enthusiasm. “It’s such an iconic-
looking race car,” he says. “I’ve been seeing them
on TV my whole life and I’ve always wanted
to have a go in one. It’s amazing they haven’t
changed the basic concept of these cars – they
know what works and they’vestuck with it.”
Since Stewart has never driven Austin before
(Sonoma and Watkins Glen are the only road
courses on the Cup schedule), he’s keen on some
reconnaissance laps in a course car. Magnussen
joins him for the ride, as doesF1 Racing.
“Wow, it’s much tighter than I expected,”
says Stewart as we navigate the esses on the
opening sector of the lap, which are based on
Silverstone’s flowing Maggotts-Becketts-Chapel
complex. His only experience of the layoutuntil
this morning had beendrawn from lapping it in
the video gameiRacingand watchingYouTube
clips. Downforce-endowed single-seaters revel
in the fast direction changes but heavier, less
aerodynamically complicated machinery needs
to be wrestled. Later in the lap, as we tackle the
twisty section at Turns 14 and 15, the NASCAR
champ offers K-Mag some insight into what he
might expect driving the Cup car.
“Because ofthe weight [1,500kg, which
is twice as heavy as an F1 car] and lack of
downforce you won’t be able to arc wide as much
into thetight corners,” says Stewart. “It is a
much straighter brake because the car acts more
like a pendulum. When the weight goes one way,
it tends to keep going.”
Stewart slows as we pass some workers rolling
green paint onto the asphalt on the outside ofthe corner. “Am I the only one who thinks you
shouldn’t be painting a race track the day before
the event starts?” he says quizzically. “Were
those guys booked yesterday, busypain ting
houses, so could only do today?”
As Stewartgoes round for another lap,
Magnussen points out the bumpsthat are soon
to become such a talking point (the track will
now be resurfaced before next year’s grand prix),
and they discuss the extent to which it’spossible
to ride the kerbs here. The inner radii of many
of these are guarded by steeper orange-coloured
‘sausages’ and the NASCAR man is interested
to know about the damage they can cause to the
underfloor of an F1 car. As the two pros swap
notes, you sense their anticipation building. They
can’t wait to attack this 3.425-mile lap at speed.F1 RACING DECEMBER 2019 55Donuts weren’t supposedto be on the menu when the Haas drivers sampled
NASCARfor the first time, but part-time chef Grosjean decidedto introduce them