The Spaniard has been off the tempo all weekend at Buriram because the stiffer carcass design of the rear tyres brough to deal with the warmth calls for doesn’t swimsuit the RS-GP – with Espargaro struggling in Indonesia and Austria on the identical tyre.
Dropping into Q1 after follow, Espargaro was denied a spot in Q2 by simply zero.103 seconds and says he bodily may do not more than that.
“I’m glad that I attempted actually laborious, as a result of I attempted actually laborious this weekend,” Espargaro, who’s 25 factors behind championship chief Fabio Quartararo – who will begin fourth behind Ducati’s Francesco Bagnaia – stated.
“I attempted every part I may however I can’t go sooner.
“We tried a totally completely different bike this morning, tremendous completely different, and it didn’t work.
“In FP4 I attempted to be aggressive with the used tyres, I did 31.3s in lap 20.
“Nevertheless it’s not sufficient. After which on the qualifying I braked tremendous late each nook, accelerated tremendous clean to keep away from the spin.
“However the bike doesn’t go ahead, so it’s irritating. I attempted my finest, I used to be happy with my lap nevertheless it wasn’t sufficient only for one tenth.
“I’m annoyed, nevertheless it’s troublesome to trip sooner than I’m doing.”
Aleix Espargaro, Aprilia Racing Workforce
Photograph by: Gold and Goose / Motorsport Images
Whereas the rear tyre concern is a long-standing drawback for Aprilia, Espargaro refuses to rely this as an excuse as “it’s the identical for the opposite riders”.
“Yesterday within the technical assembly, my guys stated to me it’s as a result of the carcass of the tyre is completely different,” Espargaro stated when requested if his lack of tempo in qualifying was all a results of the stiffer tyre carcass.
“It’s the identical for the opposite riders, so I stated ‘don’t say this to me’ as a result of we all know that.
“It’s a unique carcass, however the others are quick.
“So why are we not? We now have to grasp, subsequent 12 months we’ll go to many tracks with warmth so we have now to adapt to no matter Michelin brings.”