Strava Sprinter World Premier
at Ride Studio Cafe Sunday, April 7th
The Strava Sprinter
The Sprinter is Strava‘s way of serving athletes in the real world as they do in the virtual world. They have computers mounted inside for athletes to upload their activities, they have water and nutrition fro GU, Clif, and Skratch Labs. They plan to use it at events and as an aid station where people are training, for both runners and cyclists. The Sprinter is *brand new* and has chosen to have its inaugural event in Boston and with us this Sunday, April 7th!
7:30am – The Ride Studio Cafe is opening early to accommodate riders with their bikes and coffee The Strava Sprinter will be parked right in front of the RSC to support riders pre-ride.
8:15am – Ride with Ride Studio Cafe race team members (who will ride this at a steady, mellow pace, not fast) leaves for an 80- or 100-mile ride to Mt. Wachusett. Cue sheets of the ROUTE will be available in case riders want to go it alone (faster or slower than the RSC team) or in small packs without a leader present. There are multiple options to turn back early for a shorter ride. (See route, below.)
9am – Ride Studio Cafe’s coffee ride of 38-miles leaves. Ride is led by RSC club members. Riders will be separated into 3 speed groups of 15mph, 17mph & 18+ mph averages. Strava employees will be joining on this ride. The ROUTE is here, cue sheets will not be available since the ride is led and no-drop.
9:15am – Strava Sprinter will leave to support the 8:15 riders, to be parked at approximately mile 40 and 60.
11:30-12pm – 9am group riders will return to the Studio. Enjoy coffee time with fellow cyclists.
~1-2pm – Strava Sprinter will return to the front of Ride Studio Cafe to continue to support riders coming and going from the Studio for the afternoon.
8:15am Ride Route (route notes will be available to riders, GPX & TCX files posted here by Friday)
9am Ride (Ride is guided, GPX & TCX files posted here by Friday)
All riders are required to read and are expected to abide by These Rules.
What to bring: