Velodromes are oval tracks used for bicycle racing. They can be found indoors or outdoors and are typically made of wood, concrete, asphalt, or cement—though some rare ones are grass or dirt. The Calgary Velodrome is 400m in length, while the UCI standard velodrome is 250m. All velodromes feature two straight sections connected by two curved ends, forming four left-hand turns, as races are always run counter-clockwise.

The curves are usually banked, especially on shorter tracks, where the steep angles may look intimidating. However, centrifugal force from the rider’s speed keeps bikes securely on the surface.

Inside the track is the infield, used for warming up and for riders, coaches, and officials to gather. Just outside the infield is the apron—a flat paved area used for warming up, mounting bikes, or exiting the track in emergencies.

Painted lines guide racing and define track zones:

• The black line at the very bottom is the pole line, used to measure the track’s official length.

• Directly above the black line is the red sprinter’s line; the space between these two lines is called “the pole”, crucial in sprint races.

• Midway up the banking is the blue stayer’s line (or “Madison Line”), used for warming up, recovery riding, and in some official events like the Madison.