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Unread 05-26-2013, 12:01 PM   #2
drbbq
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IMO that's the kind of thinking that is needed. But no cooks ever want to accept anything but 8-9 and an occasional 7 so all that's ever done is nudging judges into using only the top three numbers. No point in trying to sort that out. I'm guessing a real statistician would want to use most of the scale.
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