World Record For The Tightest Parallel Parking

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One of our most popular world records over recent years has been the hotly contested tightest parallel parking title.

The record has changed hands five times in the past two years, with our video of German driving ace Ronny Wechselberger ‘s successful attempt last year becoming something of an internet sensation with viewing figures hitting the millions.

When Patrik Folco neatly slid his way into a gap measuring just 22 cm (8.66 in) longer than the car he was driving last month it set a benchmark that looked unlikely to be broken.

However, the record has indeed once again been smashed , this time by Chinese master wheelman Han Yue.

Han last week managed to shave off an incredible 7cm from the record, drifting into a space of just 15 cm (5.91 in) longer than his vehicle during an attempt at the launch in Beijing of a new special edition of the Mini called The Chinese Job.

Undertakers Build The World’s First Coffin Restaurant

It’s hard to say what drove these Ukrainian undertakers to build a giant coffin, fill it with a bunch of average-sized coffins and wreaths, and then start serving dinner inside of it. Whatever the motivation, whether it was driven by marketing, or simply their love of the craft, the Eternity Restaurant is a sight to behold.

Crowned unchallenged as the largest coffin in the world by Guinness World Records, the casket is 20 meters long, 6 meters wide, and 6 meters high. Made out of pine (what else?) and furnished inside with the finest funeral décor, guests can enjoy dour dinners surrounded in the trappings of the recently deceased.

Single candles light the intimate tables, where patrons can order morbid dishes with ominous, vague names such as “Let’s meet in Paradise”, or more the more distinctly death oriented “Forty Day Salad”, which eludes to local mourning ritual of repeating memorial services 40 days after a soul’s sad departure.

Run by a local funeral parlor, the restaurant is located in the town of Truskavets, in the west of the country near the Polish border. It was the concept of the parlor’s director, Stepan Pyrianyk, who not only loves his work, but loves a good meal.

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