On mountains we call that snow crust and crud
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Here the crust usually forms from sunhit that melts and refreezes the top layer into an icy glaze, When your skis break the styrofoam-like crust, you sink several inches or more, and the crust prevents you from unweighting your skis so they can slide into and carve a turn. The track channels you, and the only thing you can do to turn is to actually step out of the track. It is extremely unpleasant stuff and makes a mountain slope almost unskiable. Its bad with alpine skis and worse with Nordic skis. Extreme skiers who ski mountains carefully choose slopes and times to ski, to avoid crust and crud. Commercial ski areas groom their trails and runs with snowcat tractors that break up any crust and crud, mixing it with the softer, better snow below.
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