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The new engine makes more power everywhere. While the peak torque occurs higher than in the previous engine, that doesn’t tell the whole story–there is more torque all over the entire power band, not just at the peak.
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The result is 770 horsepower and 531 lb/ft of torque. To extract more power out of the already potent 6.5L naturally-aspirated engine, Lambo went old school: lighter flywheel and clutch assembly for more revs, titanium valve springs and new cam profiles, longer intake runners, and a shorter, louder, lighter exhaust. In Lambo’s opinion, a naturally aspirated V12 is the perfect engine for a super sports car, and while this author can’t deny the effectiveness of, say McLaren’s 3.8L twin-turbo V8, I have to agree, on sound alone. To build an Aventador SVJ, almost everything in the car has been massaged, starting with the V12 Engine. I would have told you the agility not only wasn’t there, but also that it never could be. The Aventador has always had the power to put up impressive numbers in a straight line, running in the high-160’s in the standing half mile, but to anyone who drove the original Aventador in 2011, the idea that this platform could, in seven years, be a ‘Ring record holder, is truly impressive.
Lambo aventador city car driving 1.4.1 full#
This one is a full factory effort, one that the Italians seem incredibly proud to show off, and which has already rewarded Lamborghini with a Nurburgring production car record, an astonishing 6 minutes, 44 seconds–three seconds quicker than Porsche’s GT2 RS. In the past, privateers, under authorization from the factory to take the cars beyond their production limits, have built the “J” spec cars. The ‘J’ if you know your Lamborghini history, stands for “Jota,” the most extreme version of any Lamborghini model. Now, we find ourselves at the legendary Estoril Circuit in Portugal with the latest, and presumably, final iteration of the Aventador, the SVJ. Still, after five days with that product, I saw it was closer, but not all the way there–if it were a brisket, we could take the Aventador S’s temperature around 190. Rear steer also helped to improve the Aventador’s maneuverability in urban driving and parking, as a nice bonus. The Aventador S, in 2016, brought with it a rear-wheel-steering system, which, though not a true substitute for svelte proportions, certainly was a large improvement in the handling department, especially in low-to-medium speed corners, where the car’s massive stagger and rear-biased weight proportions fought corner entry tooth-and-nail. The SV version, in 2015, was better, a bit livelier, a bit lighter and tighter, but honestly, not by much. I recall remarking, while driving the original in the canyons, how it had to be driven like a front-wheel drive car, with heavy trail braking, summoning all your “anti-understeer” techniques. While the aggressive styling is unquestionably Lambo, and was utterly stunning on arrival, the dynamics left a lot to be desired. The Lamborghini Aventador is on its eighth year now, and for most of those years, it was served undercooked. Same goes for supercar manufacturers, who, despite the flash of selling six-figure machinery, operate on tight budgets and frequently serve up half-baked product for a few years before getting it right. Low and slow, with lots of patience, and the forethought to push through the stall – that’s how legends like Aaron Franklin do it. If you don’t make it through the stall, expect an underdeveloped end product. When it gets to around 165, it stays there, for what seems like forever, and folks will call that done and remove it.īut this phase of the cooking is actually called “the stall” and you have to push through that, keep cooking slowly, for a few more hours, and the temperature will rise to the finished 205 degrees, for a perfect brisket. Most people don’t cook their brisket long enough conventional wisdom says beef is finished cooking at around 135 degrees, and chicken finishes up in the 160’s. The best barbecue is cooked slowly, over a low fire, where the meat changes just, incrementally over time.