British bungee jumper Simon Berry set a new world record by diving off a an incredible height of 73.41 meters, approximately 240 ft. above ground, to dip his chocolate hobnob in a cup of tea.
The 24-year-old from Sheffield, U.K., now holds the highest bungee dunk Guinness record title.
His technique involved clasping one wrist over the other like a diver, to get the stability required to dunk the biscuit in the mug with precision, just as the bungee rope reached full extension.
“It was pretty difficult. The team helped by getting me roughly in there in the right place, but going down and having to nail that cup of tea was pretty tricky,” exclaimed Berry after the incredible feat.
“It was absolutely incredible — the feeling in my chest and seeing everyone’s smiles, it was fantastic.”
Berry’s attempt at the highest bungee dunk was part of the many challenges performed for the Guinness World Records day, which is held on Nov. 17.
The daredevil from Britain smashed the record with a huge leap. Previously, the record was achieved by Ron Jones from United States of America in 2013, who jumped off 60.553 meters (198 feet, 8 inches) above ground.
Berry performed his jump act at the Bray Lake Watersports, Berkshire, U.K.
The official Guinness world records umpire, Sofia Greenacre, who was on the scene to oversee the extreme challenge, termed Berry as “officially amazing” while presenting him with the Guinness Book World Record for the “highest bungee dunk ever” title.
"To be able to say I've done something better than anyone else in the world...it's a pretty cool feeling" said our biscuit dunking #GWRday champ Simon,” states the Guinness World Records Facebook page.
People on social media are applauding the Brit’s impressive world record.
Not onny is this a world record, but lad is Yorkshire! Obviously! (Simon Berry from Sheffield)pic.twitter.com/wPr6KJ2rmh— YORKSHIRE SLANG (@YorkshireSlang) November 17, 2016
Brit Simon Berry breaks bungee jump hobnob tea dunking World Record https://t.co/vJi1dyEpfT— Sun Video (@SunVideo) November 18, 2016
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