World of Outlaws Sprint Cars

Knoxville Fast Lap With Danny Lasoski

Editor’s Note: Ever wondered what a fast lap at Knoxville (Iowa) Raceway feels like. Four-time Knoxville Nationals champion Danny Lasoski explained in the August issue of SPEED SPORT Magazine.

Here’s an excerpt of Lasoski’s piece:

By Danny Lasoski

Josh Hodges (74x), Dusty Zomer (91) and Danny Lasoski battle at Knoxville Raceway. (Dick Ayers Photo)

Knoxville is unique in itself because the corners are as long as the straightaways. When you come around for a qualifying lap, you come down the backstretch and you are going to get the green the next time by and you try taking your run into three. You want to try to make the biggest arc that you can so that when you exit turn four you are heading straight toward the flagman.

You want to haul that thing down there and never one time do you want to take your foot off the floor. The second you enter turn one you want to load the right front, it will actually take your face and suck it off to the side if the race track has grip. You will get right to the center of the corner and you feed the car just a little bit of wheel to the left. That thing will sit down on the left rear and drive off and it is the sweetest feeling in the world. There is nothing like hitting a good corner into turn one at Knoxville.

Coming off of turn two you are going down the backstretch and you are looking at that big, big white fence and you are thinking, ‘Man, oh, man, when I get down there, I have to turn somewhere.’ When you head down the backstretch, you try to make your arc and you aim the car down to the middle of the race track because there is usually grip between the center of turn three and four. You turn and load the right front and you get the car to rotate in the center and then you are flying down the front straightaway to complete the fastest lap in the world at Knoxville Raceway.

Posted by on Aug 5 2013 Filed under Featured, Latest Headlines, Sprints & Midgets, Top Stories, World of Outlaws Sprint Cars. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.


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