Mike, aka "Sofadriver". If you take a look at the photo that Rich posted you will see how the salt sticks to the tires on the truck and leaves a groove on the surface of the salt everywhere the vehicle has traveled. That loose salt on the surface, what I lovingly refer to as "fluff" has not fully intregrated into the salt crust. While I do not understand the chemistry involved, it has something to do with the order in which each compound falls out of suspension in the brine mixture. There is potassium chloride, sodium chloride, magnesium chloride, etc etc. We had it tested several years ago and that soft fluffy layer on top was mostly magnesium chloride and it does not like to bind together once it gets on the top surface. That seems to be what makes the surface "slick, slippery, snotty, fluffy" or whatever you would choose to call it.
As the surface continues to dry, that top fluffy layer will sometimes dissolve into the crust and sometimes not. I have been doing some of the course prep for many years and you just never know what you are going to end up with. I suppose I have just made things more confusing as opposed to clarifying anything!