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[Assistant] I don't want to sit there chewing on it like, you know, bubble gum.


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[Assistant] Here today with me is Indy. I'm here only because of him. He made me apply. In the last minute. I want the apron that badly. Just put an apron in front.


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[Assistant] Pepper chicken, caramelized onion and potatoes, rasam, yogurt stew and uh, dedicating this to my son, Indy.


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[Assistant] I'm Ben. You've got a beautiful looking pie there, Ben. Yeah, it's an old family recipe. So we've got salmon, lemon rind, capers. The salmon's a little bit dry.


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[Assistant] Enjoyed the most intense pressure test yet.


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[Assistant] Unfortunately for Anushka, we are so sorry. She came up short.


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[Assistant] Service please. And for the one who does. Oh, elegant, beautiful, and it's really yummy.


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[Assistant] The idea behind savourage porridge is I want to combine savoury elements in grain, but still have that warming autumn winter flavours.


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[Assistant] My radishes are done, they've just roasted briefly. Stock's going forward, then I'm gonna reduce that down. Just grabbing this and hoping it doesn't steam me. The next thing I'm gonna do is my steamed nettle puree. Ow. Ah, it's got me now a few times.


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[Assistant] That is quite a painful yet very rewarding ingredient to make a puree from. Alright.


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[Assistant] My steamed nettle puree has got a lovely woody spinach flavour, which is gonna go perfectly with my grains and mushroom broth. Once it's been blanched, you can touch it as much as you like.


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[Assistant] My dish today is a savoury porridge with pearl barley, buckwheat and the metal puree.


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[Assistant] My cobali and buckwheat is ready and the metal puree is done.


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[Assistant] It tastes really wonderful with the whipped cream. It's so cool to have this lovely light broth. That's nice.


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[Assistant] I'd like to hope it could be top dish and I'd love to have the advantage going into the cook tomorrow.


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[Assistant] For my savory porridge, I put my barley at the bottom, top it with some buckwheat.


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[Assistant] Put my radishes on top of that with some of the mushrooms that are in the pressure cooker. Blanch broad beans, the broad bean flowers, and then I pipe the puree around it.


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[Assistant] Along with sprinkling of parmesan and then topping with just a little bit of horseradish. I feel as though where this dish started from with me a long, long time ago, it's come a long way. I don't know if it's gonna be good enough for the judges. Thoughts of a savory porridge, but I'm really happy with it.


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[Assistant] I feel as though where this dish started from, it's come a long way.


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[Assistant] I hope it's top dish and I'd love to have the advantage going into the cook tomorrow.


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[Assistant] Alright Simon, what did you cook? I cooked, uh, my version of a savoury porridge.


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[Assistant] Yeah, I have. This has been a pre-competition thought process that I've tried to get right.


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[Assistant] Uh oh. The monk's companions have their weapons out.


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[Assistant] A red cloud keeps appearing over those mountains, he said. There must be a demon ahead.


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[Assistant] They probably saw my red cloud. I'll have to trick them with a disguise.


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[Assistant] My family was attacked by robbers, said the boy. Please help me.


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[Assistant] Master, you're being a fool again! Cried the monkey. You always fall for demons tricks, and you never believe me!


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[Assistant] I'll throw you over the edge of this cliff, he said. Then I'll just tell the Tang monk you ran away. The monkey tried to grab the boy from his back.


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[Assistant] MasterChef 2019, it's been a hell of a journey. I've worked hard to get to this point.


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[Assistant] I'm just gonna go into that kitchen with a positive mindset and just handle whatever comes.


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[Assistant] Three people in the finale, that's great. That increases my odds a little bit.


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[Assistant] Peter Gilmore's coral dessert looks so beautiful.


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[Assistant] Well, I've never seen anything like it. And I'm starting to get worried.


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[Assistant] My dish needs to look exactly like Peter Gilmore's. So I'm trying to take a mental picture in my brain so I can replicate it.


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[Assistant] And Peter Gilmore said that we need to move like a bat out of hell, or we won't get this done, so that's what I'm doing. The first element I need to get onto is the white chocolate mousse. That'll form the white coral that will go in our dessert later.


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[Assistant] And that needs to be in the blast chiller within 15 to 20 minutes or it won't be set in time and we won't have a dessert to serve.


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[Assistant] My pace at the moment is fast and furious, but I'm really trying to be accurate.


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[Assistant] It's extra important that this mousse is beautiful and light and fluffy. So I need to load the mixture for the white chocolate mousse into the ISI gun and get as much air in there as I can.


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[Assistant] I've gotta get this white chocolate mousse into the two cryovac containers. And it has to be exactly right. This white coral is the hero of the dish.


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[Assistant] But I'm not gonna know if it's set properly until I'm in the tasting room with the judges and Peter Gilmore in that 15 minutes of construction time after the cook's finished.


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[Assistant] One at a time, I strip all the air out in the cryback machine. Now it's getting technical.


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[Assistant] If I need to watch as it rises up and just as it's about to hit the lid, as soon as it kisses the lid, I just have to stop the process.


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[Assistant] I'm happy I've got my white chocolate mousse into the blast chilli ahead of time. I just hope I haven't rushed anything.


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[Assistant] I can't afford to take my foot off the pedal for a second. I've gotta keep going. I've just gotta get onto my prune ice cream.


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[Assistant] It's already half an hour down. I got my white chocolate mousse into the blast chiller in time. Which is really making me feel confident that I'm heading in the right direction.


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[Assistant] When I tasted Peter's prune ice cream and prune jam, the flavor of prunes really shone through, but you don't want it to be overpowering, so I'll need to be really careful.


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[Assistant] Just under an hour to go when I'm working on my brulee mix and the Oloroso caramel.


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[Assistant] Once my brulee mix is done, I get it in an ice bath and get it cooling down.


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[Assistant] I add the prune juice and the cream to the monglaise mix in the churner and get that going. Another element ticked off. I'm flying. Yeah, man.


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[Assistant] I'm onto my final element now, which is the Ola Russo whip.


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[Assistant] So, for the caramel, I heat some sugar and water to 195 degrees. Yeah, all good, I got that set. Great work, Timmy. Once that's nice and golden, I get it off the heat and add some cream and oloroso sherry.


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[Assistant] My caramel's looking great. I have a little taste and yeaah, it's delicious.


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[Assistant] My caramel mixture is ready to go. So I add 140 grams of the brulee. 100 grams of the double cream.


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[Assistant] Looking behind, Simon's whisking away too, and we're feeling each other's pain, I think.


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[Assistant] Everything's been going so well in this cook and then in this last element it's split on me. Yeaah. This is not what I want right now.


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[Assistant] Oh, it's starting to split now. I don't know what I've done. I'm starting to feel really worried. I've spent all this time making this whip. This is not what I want right now. What's happened man?


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[Assistant] Cold enough, but maybe not. Alright.


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[Assistant] So I'm just gonna heat it back up again, try and bring it back together and try again.


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[Assistant] 200 grams of the caramel. Peter's got me doubting now. So, I'm not taking any chances. I'm not gonna try and risk bringing my whip back together. I need to start again.


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[Assistant] Lucky I've been going really, really fast. So I've got a little bit of time on my sleeve and I think I can get it done.


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[Assistant] If this doesn't work, I won't have time to make another one, or I've got nothing left to make another one.


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[Assistant] I do feel good, Gary. Uhm, that was, I know what the stakes are today.


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[Assistant] But uhm, that cook was fun. I mean, it was intense, but.


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[Assistant] I managed to get everything done and to be able to cook a Peter Gilmore dessert, that's, that's a game changer. That's something that I'll never forget.


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[Assistant] I'm worried that if I've rushed it, it won't be perfect.


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[Assistant] Everything's riding on getting this moose turned into the beautiful coral. If it's not right, I could be going home.


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[Assistant] So now this coral might not be as light and fluffy as Peter's was.


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[Assistant] How's it looking Tim? Uhm, this one seems to have shrunk. I'm just going to try this one, just to see if it's any better.


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[Assistant] I'm really worried that if this second batch isn't perfect, I'm not gonna have any coral for this beautiful dish. It all rides on this.


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[Assistant] I think I can still maybe get some nice coral out of this. You've had three minutes. Thank you.


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[Assistant] But it's so intense trying to work this beautiful delicate coral. The spoon, it's sticking. Ah, it's full on.


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[Assistant] 8 minutes to go. But, it looks alright.


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[Assistant] It might not be as puffy as Pete's was, but I think it'll work.


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[Assistant] My hands are shaking, I'm trying to pipe the jam and the ganache on. I want this to look beautiful. And I really want to do Peter proud with this dish.


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[Assistant] Compared to Peter's, it's not too bad. I mean, I've just got that question mark over that coral.


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[Assistant] But I've got everything in the bowls and I'm happy.


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[Assistant] The gravity of this moment is huge. I hope I've done enough to make it through to the finale.


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[Assistant] To go out on a dish where everyone smashed it and it was just the tiniest little things, I think that, I think that makes it easier.


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[Assistant] Just blown away by this journey that I've been on. I've made 23 friends for life. I can't wait to get out and have a beer with you all.


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[Assistant] I'm just so proud of how far I've come and I can say that I'm proud of myself.


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[Assistant] When you're put in a position like this amongst, you know, the talents over there, when you've sacrificed a lot, you want to be on that side.


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[Assistant] I'm really, really excited to actually cook this dish that I've got in my mind today. Really, really big fan of duck.


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[Assistant] I work at one of the most renowned butchers in Australia. The top shelf, like here, is essentially all of our dry etch parts.


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[Assistant] I'm just taking the orange skins out. They're nice and dry now, so I'll macerate that with some salt. The fennel's coming along nicely. Yesterday at my cook, I was pretty happy with the way it went. I was also pretty disappointed when


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[Assistant] I need to make sure I get enough resting time before I slice into it.


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[Assistant] It's really, really exciting. I'm finally here. It's where I really want it to be. So let's just get this.


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[Assistant] I have a 13 year old and a 10 year old and they are as mad about cooking as I am.


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[Assistant] I love cooking pasta with my girls. I often, uh, knead up the dough, throw the dough ball over to them and they run it through the machine while I'm whipping up the sauce. Everyone!


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[Assistant] I'm making tagliatelle with pippies, garlic, white wine, butter sauce. I've put it through the cutter and I'm really happy with the way the tagliatelle's come out. Good pasta, Michelle, looks good.


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[Assistant] This has to be the dish that is good enough to win me that apron to be in top 24.


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[Assistant] Very composed, Michelle, keep it up. I'm gonna make a chocolate lava cake with a vanilla bean ice cream and a berry corley. Good job, Michelle. This is something that I've done a million times at home with my kids and everyone loves it. A really beautiful classic dessert.


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[Assistant] I can't believe that I've forgotten to put the ice cream maker on.


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[Assistant] This is the last chance that I've got. I really have to impress them with some mind-blowing dish.


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[Assistant] It needs to be cooked perfectly. This is the thing that makes the difference between a perfect lava cake or one that's over set.


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[Assistant] I take out the cake and I've got a skewer to test the middle of the centre just to see if that's really molten. It's literally seconds between something that's set and something that's just a mess. It's molten.


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[Assistant] Chocolate molten lava cake with a berry coolly and cream. I'm hoping it's really molten in the middle.


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[Assistant] Have you ever sat in a doctor's office for hours despite having an appointment at a specific time? Has a hotel turned down your reservation because it's full? Or have you been bumped off a flight that you paid for?


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[Assistant] These are all symptoms of overbooking, a practice where businesses and institutions sell or book more than their full capacity.


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[Assistant] While often infuriating for the customer, overbooking happens because it increases profits while also letting businesses optimize their resources.


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[Assistant] They know that not everyone will show up to their appointments, reservations, and flights, so they make more available than they actually have to offer. Airlines are the classical example, partially because it happens so often.


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[Assistant] About 50,000 people get bumped off their flights each year.


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[Assistant] That figure comes at little surprise to the airlines themselves, which use statistics to determine exactly how many tickets to sell. It's a delicate operation. Sell too few and they're wasting seats. Sell too many and they pay penalties.


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[Assistant] Money, free flights, hotel stays, and annoyed customers. So here's a simplified version of how their calculations work.


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[Assistant] Airlines have collected years worth of information about who does and doesn't show up for certain flights.


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[Assistant] They know, for example, that on a particular route, the probability that each individual customer will show up on time is 90%.


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[Assistant] For the sake of simplicity, we'll assume that every customer is traveling individually rather than as families or groups. Then,


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[Assistant] If there are 180 seats on the plane and they sell 180 tickets, the most likely result is that 162 passengers will board.


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[Assistant] But of course, you could also end up with more passengers, or fewer.


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[Assistant] The probability for each value is given by what's called a binomial distribution, which peaks at the most likely outcome. Now let's look at the revenue.


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[Assistant] The airline makes money from each ticket buyer and loses money for each person who gets bumped.


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[Assistant] Let's say a ticket costs $250 and isn't exchangeable for a later flight.


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[Assistant] These numbers are just for the sake of example, actual amounts vary considerably.


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[Assistant] So here, if you don't sell any extra tickets, you make $45,000.


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[Assistant] If you sell 15 extras and at least 15 people are no-shows, you make $48,750. That's the best case. In the worst case, everyone shows up. 15 unlucky passengers get bumped.


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[Assistant] Even less than if you only sold 180 tickets in the first place.


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[Assistant] But what matters isn't just how good or bad a scenario is financially, but how likely it is to happen. So how likely is each scenario? We can find out by using the binomial distribution.


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[Assistant] In this example, the probability of exactly 195 passengers boarding is almost 0%.


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[Assistant] The probability of exactly 184 passengers boarding is 1.11%, and so on.


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[Assistant] Multiply these probabilities by the revenue for each case.


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[Assistant] Add them all up and subtract the sum from the earnings by 195 sold tickets, and you get the expected revenue for selling 195 tickets.


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[Assistant] By repeating this calculation for various numbers of extra tickets, the airline can find the one likely to yield the highest revenue.


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[Assistant] In this example, that's 198 tickets, from which the airline will probably make $48,774. Almost 4,000 more than without overbooking. And that's just for one flight.


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[Assistant] Multiply that by a million flights per airline per year, and overbooking adds up fast.


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[Assistant] Of course, the actual calculation is much more complicated.


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[Assistant] Airlines apply many factors to create even more accurate models. But should they? Some argue that overbooking is unethical. You're charging two people for the same resource.


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[Assistant] Of course, if you're 100% sure someone won't show up, it's fine to sell their seat. But what if you're only 95% sure? 75%?


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[Assistant] Is there a number that separates being unethical from being practical?


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[Assistant] I know that the Press Club is one of the most prestigious restaurants in Melbourne, so to be here right now feels incredible.


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[Assistant] I feel so much pressure right now. The first course really has to set up, you know, the rest of the menu.


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[Assistant] Right, welcome to the kitchen. Walking into George Columbaris' kitchen is pretty intimidating. And welcome to you. Oh yeah.


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[Assistant] I love capers, so this is a win for me already.


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[Assistant] Yeah, Jerusalem artichokes are standing out to me to incorporate into this dish. They're so delicious.


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[Assistant] I can see a big piece of wagyu beef on the tomahawk. This beef, do you know how much that is a kilo? That's delicious. And it gives me an idea. I think that it needs something creamy, like to help balance out that saltiness. And I'm thinking about doing a sort of tata. Yum.


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[Assistant] Big piece of B might not necessarily scream first course, but I think it actually might compliment the capers.


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[Assistant] Then I can really, uhm, think about what else the dish might need. My plan for the artichokes is to do them twice cooked.


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[Assistant] Yep, so have them baked in the oven and then later on I will fry them. What's your next job? I need to prep my meat. Wagyu beef is great for tata because it's really melt in the mouth. That is super fatty.


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[Assistant] I'm using the capers by frying the leaves off and also I've got some capers in a gastric at the moment. A gastric is a combination of caramelized sugar which has been split with the vinegar. In this case I've used it to soak my capers.


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[Assistant] I'll fold those through the tata. Now I need to move on to making a beautiful dressing for the tata. So I'm gonna make the yellow mustard seed vinaigrette.


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[Assistant] We decide on incorporating some shiitake mushroom in a ketchup. I use the braising liquid from the dried shiitakes and the stock.


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[Assistant] I know that George is pretty hard in the kitchen.


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[Assistant] But there's special circumstances today. This is his last service in the press club, so I'm sure he's gonna ramp it up a bit.


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[Assistant] Tess, come on. You're slowing down. There's so much pressure in this challenge. Yes, George? I need to produce a dish that's worthy of getting me to the semi-finals. Come on, Tess.


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[Assistant] My plan for the artichokes is to do them twice cooked. So I have them baked in the oven. Now I need to fry them.


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[Assistant] The artichokes will be crispy on the outside, but have a soft, creamy, caramely centre.


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[Assistant] Other chokes and my gastric of my capers are done. To finish preparing my tata I combine the wagyu beef with the capers, some finely diced shiitake mushrooms, then finished off with a yellow mustard seed vinaigrette.


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[Assistant] Five minutes. Right. George wants me at the pass. I've got five minutes to pull together a tested dish. And I taste my mustard vinaigrette. And it is disgusting.


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[Assistant] How long until we stop right now? Five minutes. Right? I taste my mustard vinaigrette. And it is disgusting.


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[Assistant] The mustard seed vinaigrette really pulled the dish together, and if I don't have a vinaigrette on this dish, it's a disaster.


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[Assistant] I'm gonna turn the gastric into a dressing by adding some Thai basil that I'd seen in the fridge.


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[Assistant] Beautiful This is completely different to my original idea.


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[Assistant] And I'm pretty sure that it's worked in my favour. Great! I'm loving how you're thinking. Yep.


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[Assistant] It hasn't really sunk in how momentous this challenge is. Tess, let's see.


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[Assistant] I'm so glad that you know I didn't let the mustard vinaigrette ruin my motivation.


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[Assistant] I finish off with some dressed red chicory leaves, crispy caper leaves and some pickled shallot.


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[Assistant] I think I'll be able to smash out the last few plates, but I just need to move really quickly. Come on Tess, do it. Thanks guys.


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[Assistant] I know Red Boy. He's very nice. I doubt he'll harm the Tang Monk. Let's go to Red Boy's cave and talk to him.


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[Assistant] That vase just traveled around the world, through all the oceans and rivers.


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[Assistant] What I love about it, those Jerusalem artichokes are just absolutely heaven. And I love the way they've cooked them, the fact that they're kind of crispy and chewy, simultaneous, it's like you've baked them, you've sliced them and maybe fried them, so you get this gorgeous chewiness.


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[Assistant] Absolutely beautiful. I think it's a smashing entree. I agree. Yeah. I love it.


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[Assistant] What is it? Well I was thinking that we had a vegetarian dish there and then of course the pork arrived so that's, that's good and it's pretty too, I like it.


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[Assistant] Beautifully light and smooth. Sorbain. And that little luso and cucumber.


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[Assistant] Chocolate mousse, brilliant little technique, keep it warm, you know, really soft. Biscuits warm, which is nice. I think this is delicious. Oh, it's yum.


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[Assistant] What a day. The end of an era. The last ever service in the press club.


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[Assistant] We think it's fair to say that we think you did, George, proud on this last service. So well done.


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[Assistant] But we were also looking for the dishes that, as far as we were concerned, ranked second and third.


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[Assistant] The contestants that cooked those dishes get an important advantage in tomorrow's elimination.


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[Assistant] Wasn't the prettiest dish in the world, but in terms of flavour, it was absolutely flavour plus. Just really, really good cookie. Well done.


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[Assistant] Tessa and Tim, you're gonna have to wait until tomorrow until you find out what those advantages are, but we think you might be pleased.


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[Assistant] I'm the youngest in the competition and I can't stop smiling, honestly, to be top 24 and seeing the judges in real life. It's so exciting.


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[Assistant] The sorbet needs at least 40 minutes to churn, and I haven't even started any of my other elements.


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[Assistant] It's taking me 45 minutes just to carve and puree this pineapple.


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[Assistant] Now that I've got the pineapple sorbet in the churner, I'm working on completing my other elements. But there's a lot to do and I'm running out of time.


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[Assistant] The sugar in my pineapple jam, my sorbet, my meringue, my caramel and my sponge sugar.


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[Assistant] The only element that's not sweet is my ginger crumbs. So that's gonna be really important for balance today.


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[Assistant] I need this crumb to work because otherwise the dish is just gonna be too sweet. Oh, I guess you can do this.


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[Assistant] I take my eyes off my sponge shaker for just a second and it's unusable. I gotta start again. Then I get my pineapple sorbet out and, oh no. The ice cream's just not setting. So the ice cream is too soft. But I'm hoping I can put it in the blast chiller and breathe it up. It's just one disaster after another. I'm feeling like really,


[User] Please transcribe this text

[Assistant] Finally time's up, I'm feeling such a relief. I'm looking at my plate and, oh gosh, I didn't get time to put the crumb. I realize I've forgotten the crumb. I am devastated. I'm really worried it's gonna be too sweet.


[User] Please transcribe this text

[Assistant] So Gokhi, what would your friends say when they tried this dish? They said it was very unique, because everybody gets scared overcooking the prawns, but this is... You want them. You want to have some real bite to them. You don't want them to be... You know about Indian cooking, we overcook things, but there's a reason to it.


[User] Please transcribe this text

[Assistant] And then what this method will do is go through and merge those little subarrays of size 1 together in pairs to get subarrays of size 2. Then the whole array consists of sorted subarrays of size 2. Then we make another pass through to get size 4 and then size 8 and so forth.


[User] Please transcribe this text

[Assistant] So as you can see in this example, uh, we start out by merging the first two sub-arrays of size one, uh, to make a array of size two EM that's sorted.


[User] Please transcribe this text

[Assistant] And then do the same thing for the next two elements and the next two and so forth until eventually, uh, instead of 16 individual, uh, elements, we have eight sorted sub-arrays of size two.


[User] Please transcribe this text

[Assistant] And in another pass-through, we can take the em and the gr and merge them together to make egmr. And the es and the or merge those together to make eors and so forth. And we have four sub-arrays of size four.


[User] Please transcribe this text

[Assistant] One more pass makes two subarrays of size 8, and then the last pass is just a sorted array.


[User] Please transcribe this text

[Assistant] It's extremely easy to code up as you can see from this code. We use the same merge code as before.


[User] Please transcribe this text

[Assistant] Uh, and we take, uh, a nested for loop. The first one is the size of the subarray. And this loop gets executed only log n times because each time we double the size of the subarray until we get to n.


[User] Please transcribe this text

[Assistant] Uh, that is a fully complete industrial strength code for sorting. Uh, the only downsize, as with regular merge sort, is that it uses extra space, uh, proportional to the size of the array. But otherwise, that's a fine method for merging. That's bottom-up merge sort.


[User] Please transcribe this text

[Assistant] If you look at this visual trace, uh, you can see how it works. The thing is totally unsorted.


[User] Please transcribe this text

[Assistant] Then, uh, it gets sorted into subarrays of size 4, then 8, 16, and 32. Now in this case, uh, the second subarray to be sorted is smaller, but the merger team doesn't really care about that so much. It can merge things that are not equal in size, and then we get a final sorted array.


[User] Please transcribe this text

[Assistant] Whatever the size, bottom up merge sort gets the job done in log n passes, each pass using about n compares for a total cost of about n log n.


[User] Please transcribe this text

[Assistant] Ugh. Master has already changed my life so much.


[User] Please transcribe this text

[Assistant] Uhm, back at home I was just a student working for mum at a cafe and now I'm top 3 MasterChef 2019.


[User] Please transcribe this text

[Assistant] It's a scary thought to think that I could be the youngest contestant to ever win MasterChef. Uhm, but it's kind of an incentive. I want that to happen for me.


[User] Please transcribe this text

[Assistant] Older sister Tiana, older brother Daniel, and my auntie Adele.


[User] Please transcribe this text

[Assistant] The first thing I'm gonna start is my dessert. My dessert will be a Szechuan Pavlova. I'm just starting on a sugar syrup at the moment for my feature of blackberry sorbet. My menu will be inspiration from my whole upbringing.


[User] Please transcribe this text

[Assistant] You know, it means a lot to me and I think I'm just sort of adding a Larissa twist to it. This is not your classic Pavlova. I'm putting flavors like Szechuan and beetroot and blackberry, which can very easily be savory ingredients.


[User] Please transcribe this text

[Assistant] It's who I am. It's how I've gotten this far in this competition is doing things that, you know, are interesting and that are different.


[User] Please transcribe this text

[Assistant] Stay focused on your song. I'm really freaking out right now. God help me, please lord. For my three course menu today, I'm cooking a Marin with Marin Fisk Roasted Fetal Puree for my main.


[User] Please transcribe this text

[Assistant] Shannon's quite concerned with my mane. He thinks that a marron tail, just a single one of them, may not be enough.


[User] Please transcribe this text

[Assistant] Now I've got to think of another plan to make sure this dish is more substantial.


[User] Please transcribe this text

[Assistant] She's counting them. I think she's increasing the numbers.


[User] Please transcribe this text

[Assistant] Probably an hour, I reckon. I've gotta cook them in some boiling water.


[User] Please transcribe this text

[Assistant] And shock that into some ice water. I've got all these timers ready to go because I do not want to overcook them. This is giving me stress because I know this is going to take so much longer than I planned for. I've got to make sure that marinade is cold before I take it out of the shelf. I don't know how much of 50 of these.


[User] Please transcribe this text

[Assistant] The meat is so delicate and I want it to hold its shape beautifully because it's all about presentation today.


[User] Please transcribe this text

[Assistant] Hopefully my one is gonna be better than Tessa's. I'm gonna definitely aim for that. She's doing hers as an entree. I'm doing mine as a maid. But that just gives me that extra drive. That's right, girl. Bring it on.


[User] Please transcribe this text

[Assistant] I've got under two hours to go. For my main today, I'm making Marron Tail with a Marron Bisc.


[User] Please transcribe this text

[Assistant] I thought I'd get this bisque on straight away. My own bisque takes forever to cook down.


[User] Please transcribe this text

[Assistant] I've done about 10 Marin Tales and I'm looking over at the pile of Marin that I still have to prep.


[User] Please transcribe this text

[Assistant] It's taken me at least eight minutes to get one tail out of each shell. So maybe I can do one and a half rather than two per portion.


[User] Please transcribe this text

[Assistant] So I just had a chat with Shannon, and I think we're gonna do one and a half marins instead of two marins for our main.


[User] Please transcribe this text

[Assistant] You gotta focus on your entree now. I haven't started a single thing for my entree and that's the first course that's gotta go out. I have no choice. I've gotta get this Marin done. Two is probably just a bit excessive and I don't think I have the time to prep two for each diner. Stay focused Larissa.


[User] Please transcribe this text

[Assistant] For my main today, I'm making a Marin tail with a Marin bisque. I'm just waiting for this bisque to reduce down to get all the flavour out. Marin's done, which is good.


[User] Please transcribe this text

[Assistant] I've prepped all my marron tails, but I'm really, really pushed for time. I've got to start my entree. Come on, Arisa.


[User] Please transcribe this text

[Assistant] I have to prep this by Mari because this is the centre of my entree dish.


[User] Please transcribe this text

[Assistant] I put a, uhm, I don't know if that helps.


[User] Please transcribe this text

[Assistant] And that just freaks me out because I know how long it takes to prep even just one bone marrow. I've gotta do enough for twenty.


[User] Please transcribe this text

[Assistant] I can't believe what I'm hearing. I haven't prepped a single thing for my entree.


[User] Please transcribe this text

[Assistant] I'm looking at the diners, and for once I'm not happy to see them. I'm not ready for this. I'm still hacking at these birds for my entree.


[User] Please transcribe this text

[Assistant] I still need to sauté off some mushrooms and toast some sourdough bread. So that's good, I just have to be down to Hawaii now. Stay calm, love yourself.


[User] Please transcribe this text

[Assistant] If there's no bone marrow on that dish then all I've got is some bread with an onion puree and some seeds and some mushrooms and that really is not a dish in itself. She's done the onion puree. How many more bone marrow have you got to do? Uh, probably like 20, 20 I reckon.


[User] Please transcribe this text

[Assistant] This is such a physical pain and my arms are just killing me.


[User] Please transcribe this text

[Assistant] I feel like these bone marrow are stabbing into my hands. She's gotta get past the bone marrow.


[User] Please transcribe this text

[Assistant] I want my name on there so badly. I'm feeding legends of MasterChef.


[User] Please transcribe this text

[Assistant] I'm just gonna keep pushing. I'm going to feed those diners.


[User] Please transcribe this text

[Assistant] Yeah, I'm all ready to go. Just play up some extra bread. Thirty seconds. I need something up. I'm finally ready to play up a test dodge.


[User] Please transcribe this text

[Assistant] I don't think he thinks that the onion puree even makes sense with the bone marrow. But I believe in this dish. I believe the onion with the roasted bone marrow is gonna go so well together.


[User] Please transcribe this text

[Assistant] I've got to make sure I'm slaying this dish perfectly. Even putting these mustard seeds in particular spots because I want the flavour to come out through evenly when you're eating the bone marrow. You have a scoop of that onion soupies with that crunchy sourdough bread.


[User] Please transcribe this text

[Assistant] Oh, it feels like when my entree got out, I thought for a second there that it was gonna make on the plate.


[User] Please transcribe this text

[Assistant] Whoa, I am neck and neck.


[User] Please transcribe this text

[Assistant] Tessa is obviously really strong on mains and I'm strong on desserts, uhm, usually. Main needs to be perfect.


[User] Please transcribe this text

[Assistant] Tessa and I are neck and neck but Tessa is so strong with savory food and with my main course I need to try to match hers. I'm hungry for this.


[User] Please transcribe this text

[Assistant] Right now I'm just finishing off my main elements. I've got to puree my fennel puree, finish off the, uhm, marinate in some butter, and just to fix up my sauce.


[User] Please transcribe this text

[Assistant] I'm gonna submerge them into a beautiful vanilla butter.


[User] Please transcribe this text

[Assistant] You don't always see vanilla in a savoury context. So I am sort of pushing the boundaries here, but it's what I do best.


[User] Please transcribe this text

[Assistant] Do we have any Pablo Neros? I am under pumped. Time is against me. But there is so much riding on this course. It's gonna be perfection.


[User] Please transcribe this text

[Assistant] I'm scared that I haven't done enough to beat her.


[User] Please transcribe this text

[Assistant] The first thing I want to put onto this plate is that fennel puree. Gonna add that silkiness, creaminess. And I want to stack nice and high with the marron, roasted fennel, and the cavolo nero.


[User] Please transcribe this text

[Assistant] This is just giving me so much more confidence. It's all riding on desserts now. I've got to make this absolutely perfect. This is my time to shine. Dessert is my thing.


[User] Please transcribe this text

[Assistant] You're just making a lemon cream, it's just gonna be the creamy element for my pathway box.


[User] Please transcribe this text

[Assistant] For dessert, I'm doing a sesban pavlova with a beetroot and blackberry sorbet, a lemon cream, and a beetroot syrup.


[User] Please transcribe this text

[Assistant] A Pavlova, it's an Australian classic. They expect it to be sort of fluffy inside, a bit crunchy on the outside, but I'm also doing things that are not classical at all.


[User] Please transcribe this text

[Assistant] Uh, thinly sliced beetroot in beetroot syrup.


[User] Please transcribe this text

[Assistant] I'm so pushed for time right now and I'm multitasking like crazy trying to get all these elements done. I'm just fixing up my beetroot syrup.


[User] Please transcribe this text

[Assistant] I cannot believe that my meringues have actually collapsed.


[User] Please transcribe this text

[Assistant] All I can think is how screwed I am right now.


[User] Please transcribe this text

[Assistant] There's no time to do another batch of meringues.


[User] Please transcribe this text

[Assistant] I'm gonna put them aside and work on my other elements and think about how I can fix it.


[User] Please transcribe this text

[Assistant] I'm only one point ahead of Tessa, and dessert is meant to be my strength. I cannot let this Pavlova rule my chances of actually winning MasterChef.


[User] Please transcribe this text

[Assistant] Larissa, when can I see your dish? I'm doing it right now for you. Okay, let's go. There's so much riding on this dessert.


[User] Please transcribe this text

[Assistant] My dessert is szechuan pavlova with a beetroot and blackberry sorbet, a lemon cream, and a beetroot syrup. I've got all my elements done.


[User] Please transcribe this text

[Assistant] I'm under so much pressure because I know the meringues have collapsed.


[User] Please transcribe this text

[Assistant] But there's no other way that, you know, the Szechuan flavour is gonna come through without that perv flavour. Maybe I can fix this through how I plate this dish.


[User] Please transcribe this text

[Assistant] I take my sorbet out of the freezer, ready to plate up.


[User] Please transcribe this text

[Assistant] I'm paralyzed in fear because I don't know what to do.


[User] Please transcribe this text

[Assistant] Every moment has led to this day, practicing every day, studying every day, so that when I finally get here, I'll be ready.


[User] Please transcribe this text

[Assistant] I've done everything I can to finally make it to this moment and my dessert elements aren't all there.


[User] Please transcribe this text

[Assistant] Come on Larissa, push it, push it. You can do this Larissa. But then I hear my mum scream down saying, you can do this Larissa, only you can do this.


[User] Please transcribe this text

[Assistant] Originally, I was gonna have the purple flavor as the base of my dessert and pile my dessert up from there. I think the other way is better.


[User] Please transcribe this text

[Assistant] But now I'm gonna flip it on its head and actually do it the other way around. I wanna have the cream with the base, with the sorbet sitting inside the cream, and then have the pavlova sitting on top of the sorbet.


[User] Please transcribe this text

[Assistant] I'm looking at my dish, and it looks amazing. Oh my god!


[User] Please transcribe this text

[Assistant] Beautiful. When the diners do eat that pavlova, I want this food to sort of fall through to the sorbet and have that surprise element of cream and so that it eats better that way.


[User] Please transcribe this text

[Assistant] Everything is riding on this dessert. It's gotta be the most, the prettiest thing that ever played for the judges. All these months of hard work at MasterChef, I have learnt so much and it all now comes down to this last dessert. I have to make it perfect. Yep, it's unbelievable. And now it's just down to the judges. Sir, this way.


[User] Please transcribe this text

[Assistant] I love the flavors, the szechuan with the blackberry, the beetroot, the lemon cream. It's interesting, it's delicious, and I think it will.


[User] Please transcribe this text

[Assistant] Oh, thank you so much. Honestly, I can't believe it. I, I am so surprised that I have made this far in this competition and to say that I've actually won is just so weird to even say out loud.


[User] Please transcribe this text

[Assistant] I've got you three to thank for it, honestly. You've seen me how I've grown since I first came to competition. You guys are like my three dads, you've kind of brought me up in this way.


[User] Please transcribe this text

[Assistant] You don't wanna be in that bottom three.


[User] Please transcribe this text

[Assistant] Before I get you to lift all of your lids, I'll tell you this.


[User] Please transcribe this text

[Assistant] One of you is in for a very big surprise.


[User] Please transcribe this text

[Assistant] You've gotta stand out. There's only five dishes we're gonna taste. The most appealing. And that one person that wins it, we already know it's a cracking prize up for grabs. Absolutely.


[User] Please transcribe this text

[Assistant] Sashi has the chicken brother. Chicken is slightly undercooked. I'm gonna... Oh yeaah.


[User] Please transcribe this text

[Assistant] You've got six minutes, man. You need to get moving. Yep. Okay. Let's go, mate. Come on. You don't want to serve raw chicken, bro.


[User] Please transcribe this text

[Assistant] Because the noodles are delicious. The meatballs are soft. That is one bowl of happiness and joy.


[User] Please transcribe this text

[Assistant] Brendan, you called this boxing chicken, didn't you?


[User] Please transcribe this text

[Assistant] This is a good moment for you just to stop and go hang on, I'm here for a reason. Yeaah, and be proud. And know that through the tough times, hold on to these times. Because that is great cooking and you deserve to be here. Thank you. Well done.


[User] Please transcribe this text

[Assistant] Sashi, there's always this issue when contestants, you know, they've got a strength. Yours is definitely Malaysian style. They just want to prove something to us that they can cook other things. A lot of them fall over.


[User] Please transcribe this text

[Assistant] You, my friend, definitely 100% have no. Thank you so much.


[User] Please transcribe this text

[Assistant] Well guys, you had 75 minutes to produce something delicious that would give us a little ooh and a little ah. A little surprise inside. Let's see how you went. Chloe, your first up.


[User] Please transcribe this text

[Assistant] I love how you put nasturtiums on there, they make, it makes sense. You know, strawberries love pepper.


[User] Please transcribe this text

[Assistant] So sophisticated. You brought the nostalgia into it. The story, which is lovely. That's what food's about. That is surprisingly amazingly delicious. Thank you.


[User] Please transcribe this text

[Assistant] Tomorrow is a new day and the three of you need to come in refreshed. Come in with one plan, an amazing plan, because there'll be nowhere to hide.


[User] Please transcribe this text

[Assistant] I combine the mascarpone with some cream and


[User] Please transcribe this text

[Assistant] So, third attempt at the moose. That moose really is the main element, uh, it's the star of the show. I'm in the freezer, I'm whipping the moose.


[User] Please transcribe this text

[Assistant] It's already looking a little bit dicey. I'm not sure whether it's gonna split. I've got nothing to lose at this point. I throw some milk in. And I'm trying to stir it in just to thin it out a little bit and it's working.


[User] Please transcribe this text

[Assistant] I think the milk was cool enough and it's brought the mousse back from the brink of splitting and it's smooth. I'm amazed, it's miraculous.


[User] Please transcribe this text

[Assistant] 10 minutes to go. Let's go guys, come on. Move it along.


[User] Please transcribe this text

[Assistant] I've got a few ideas running in my head at the moment, but the main aim for me is to make sure I meet the design brief and for me, I want to achieve a simple dish, but an effective one at the same time.


[User] Please transcribe this text

[Assistant] I've decided to utilise an egg because I think that properly cooked egg always has that wow factor.


[User] Please transcribe this text

[Assistant] The judges are drilling in the idea of restraint. So I want to make sure that the onion sings in the dish. There's a lot riding on today's cook. The bottom three you don't want to ever, ever be in. So I'm aiming for the top three with hopes that my dish can get me there. And the chance for immunity.


[User] Please transcribe this text

[Assistant] The idea is that it'll look like an onion, but when the judge has cut into it, it's an egg.


[User] Please transcribe this text

[Assistant] I'm planning to serve the onion broth on the side. I've spent a bit of time on this onion broth trying to make sure it's perfect, just to make sure it's balanced properly.


[User] Please transcribe this text

[Assistant] I've decided to play upon the concept of a boiled egg inside of a charred onion skin and an onion broth.


[User] Please transcribe this text

[Assistant] So the first step for me is to plate the salsa verde. I create just a little well in the middle, and on top of that, I place the egg, and just on top of that is the charred onion skin. I'm really happy with the way the dish looks. I've met all the briefs, but I might be annoying as to whether or not I'll keep the onion broth or not. The judges are always telling us, if you're not happy with an element in the dish, don't plate it. And that's why I decided not to plate it. I just hope that it is the right decision.


[User] Please transcribe this text

[Assistant] I think to myself, if this egg in itself is not runny, then I'm straight down to the bottom three.


[User] Please transcribe this text

[Assistant] I didn't actually end up putting it on the plate because I didn't balance it enough.


[User] Please transcribe this text

[Assistant] I'm incredibly relieved. I know that there are some really good dishes that were cooked today. I just hope it makes me eligible for top three.


[User] Please transcribe this text

[Assistant] Today, I'm making lemon meringue choux. My kids go crazy for this dish. I have made my choux pastries. They're in the oven. I've made my lemon curd and my lemon mousse. Now I need to get onto the tali meringue. At the end, when I pipe it on top, all I need to do is blow torch it.


[User] Please transcribe this text

[Assistant] The only thing is that I'm starting to really get worried about my shoe pastries, whether they're gonna turn out.


[User] Please transcribe this text

[Assistant] When their judges buy into that shoe pastry, I just want to give them something that's just absolutely delicious and they're blown away. Bye.


[User] Please transcribe this text

[Assistant] Yes, it's perfect for two, said Rat. It doesn't matter where we go. It doesn't? asked Mole.


[User] Please transcribe this text

[Assistant] No, what's important is to enjoy the ride, said rat.


[User] Please transcribe this text

[Assistant] Said Mole. Why don't we row down the river? Asked Rat. We can spend the day together.


[User] Please transcribe this text

[Assistant] Well I've got a snap with the sesame nougatine and I've got a crack with a white chocolate dome and the pop, maybe their heads will pop off with just surprise and delight.


[User] Please transcribe this text

[Assistant] I'm really happy with the sesame nougatine, it's got a great little snap to it.


[User] Please transcribe this text

[Assistant] Good morning, welcome to the MasterChef kitchen. As you can see, Matt can't be with us again this morning. Good to see a few smiles on your faces.


[User] Please transcribe this text

[Assistant] Tough day yesterday and I bet you're absolutely exhausted. But think about what you did.


[User] Please transcribe this text

[Assistant] You fed the Melbourne Football Club at the MCG. And this is the MasterChef experience you wanted, right?


[User] Please transcribe this text

[Assistant] So if you enjoyed that pressure, if you got a buzz from that pressure, regardless of the fact that you're standing here now in black, then you're in the right place. Show us you deserve to be here. Aldo? Yes, Gary.


[User] Please transcribe this text

[Assistant] You've got 75 minutes, open pantry, open garden. We're gonna be tasting everybody's dishes.


[User] Please transcribe this text

[Assistant] And obviously whoever makes the least impressive dish will be going home. Be careful and prove to us that you belong in this kitchen.


[User] Please transcribe this text

[Assistant] Can you stop it? Gary's getting weak at the knees. I'm getting hungry already, that's what's happening. But I'm just worried that, looking at the clock, you're gonna have a chance to cook those char-


[User] Please transcribe this text

[Assistant] This sounds like it's something out of BG or Thailand rather than, you know, this memory of something at home in Italy.


[User] Please transcribe this text

[Assistant] You know what's difficult about a pressure cooker is always the toughest sinew just takes that little bit longer. Parts of it can be cooked but close to the bone. So be careful.


[User] Please transcribe this text

[Assistant] It's really delicious. Yeah, jam-packed full of flavour and it all just works beautifully.


[User] Please transcribe this text

[Assistant] It's proper cooking. There's just bags of flavour in there. Really, really well made.


[User] Please transcribe this text

[Assistant] The flavour's not too bad. I don't mind the acidity in that chilli lime dressing. But they're just, they're like little bullets.


[User] Please transcribe this text

[Assistant] It's just balanced salt and sweet. The salt in the coconut anaconda. It just plays beautifully with that bit of sweetness.


[User] Please transcribe this text

[Assistant] And the praline, because there's a lot of macadamia in there, not a lot of toffee. Really nutty.


[User] Please transcribe this text

[Assistant] And I think the problem with that is she's made a salad, but rather than using lots of colour, it's all very one-dimensional, and the little boil-y bits of, of trotta, uhm, yeaah, it's gotta taste pretty.


[User] Please transcribe this text

[Assistant] A dish that inspired you to fall in love with food. That's what we asked you to do. We gave you 75 minutes.


[User] Please transcribe this text

[Assistant] There were three dishes that stood out in particular.


[User] Please transcribe this text

[Assistant] Beautiful chocolate mousse, lovely crumb, and that little coconut snow.


[User] Please transcribe this text

[Assistant] Absolutely delicious. But as much as we love that interpretation of the lambington, we love that connection with you. You're grand, was it? Yeah. Well done.


[User] Please transcribe this text

[Assistant] Aldo, we loved that dish. George Giger when he told the story of poking that panna cotta. But more than that is finding something like Thai food and then to translate that into that panna cotta dish was beautifully well balanced and a very clever little dish. Well done mate.


[User] Please transcribe this text

[Assistant] Brilliant. We love the radish cake. It was complex, it was interesting. So lots of little bits and pieces in there to love. Beautiful.


[User] Please transcribe this text

[Assistant] Denise, it's a sad day for you, but it's a sad day for us. Because we know that you're a great cook.


[User] Please transcribe this text

[Assistant] Since you've been with us, you've given us some cracking dishes. Even yesterday, the sopes was brilliant. The chicken in orange and sage sauce. The lamb in your addition.


[User] Please transcribe this text

[Assistant] Your cooking's always been interesting, it's always been challenging, and unfortunately, if you don't get it right on the most important days, you find yourself gone.


[User] Please transcribe this text

[Assistant] Denise, whatever happens, the very best of luck from us, and I'm sure from these guys. But Denise, it's time to say goodbye.


[User] Please transcribe this text

[Assistant] My dad always used to take me along with him to watch his basketball game. The main reason I went was because we'd always go back to one of the guys' houses. And as soon as we walked in the door, we entered a waft of fried chicken. Yeah, so I'm serving the fried chicken with, uhm, mash.


[User] Please transcribe this text

[Assistant] He seems to be folding his pastry all at once without resting. The others are just folding at once and then resting and then folding it again.


[User] Please transcribe this text

[Assistant] If he overworks it, it's not gonna rise. It's gonna be really dense.


[User] Please transcribe this text

[Assistant] Today's pressure test is a Maggie Beer recipe. It's the apple and rosemary tart to tan with custard and ice cream.


[User] Please transcribe this text

[Assistant] I'm worried Matt has made a big mistake in overworking his pastry.


[User] Please transcribe this text

[Assistant] Absolutely, 100%. I'm right where I need to be.


[User] Please transcribe this text

[Assistant] Finally we talk about stability. Uh, this is really one of the rules of the game, but it's much easier to talk about in the context of the real algorithms that we've seen so far. Really, it doesn't make sense if you don't know about comparators, which we just introduced.


[User] Please transcribe this text

[Assistant] So the typical application that I just used as an example is, say, the set of student records. So we have them sorted by name. This is, say, something that we do just before assigning final grades. Maybe the third line there is the final grade.


[User] Please transcribe this text

[Assistant] So it's all fine, it's sorted by name, but then in order to distribute it out to the people leading each of the sections, what we want to do is sort by the second field, sort by section.


[User] Please transcribe this text

[Assistant] And that's annoying. You might assume that once you have it sorted by name, that when you sort it by the second field, then it should maintain, uh, the sort of, uh, by name for all that have equal keys in that second field.


[User] Please transcribe this text

[Assistant] Uh, actually not all sorts, uh, preserve that property that's called stability. And, uh, clearly, uh, it's worthwhile to, uh, think about, uh, for your application, uh, whether you want or need a stable source.


[User] Please transcribe this text

[Assistant] So a stable sort is a sort that preserves the relative order of items with equal keys. Which of our sorts are stable? Now that's an interesting question that we'll take a look at now.


[User] Please transcribe this text

[Assistant] Uh, the quick bottom line is that insertion sort and merge sort are stable but not selection sort or shell sort.


[User] Please transcribe this text

[Assistant] Uh, and even within that bottom line there's implementations that maybe, uh, are not stable. You have to carefully check the code to be sure.


[User] Please transcribe this text

[Assistant] Always in this class we have an exercise or exam question. Is this version of this sort stable or not? So students learn to recognize whether code is stable.


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[Assistant] So this is just another typical example where we've got things sorted by time.


[User] Please transcribe this text

[Assistant] And then we're gonna sort by location, uh, what we'd hope is that it would keep the sort by time. But this is a non-stable sort that doesn't do that. So then out in the locations, they're gonna have to re-sort it if they use one of these. But if they use a stable sort, uh, then it stays sorted by time. Uh, lots of applications, you want stability.


[User] Please transcribe this text

[Assistant] Alright, so let's just look at each of the, uh, algorithms that we've considered so far. Uh, insertion source.


[User] Please transcribe this text

[Assistant] Insertion sort is stable. Why is it stable? Well, we never move equal items past one another.


[User] Please transcribe this text

[Assistant] Uh, in this, uh, example here, uh, when we get a1, well that's, uh, so in this case the index is just, uh, when it appears in the array, it's just a's and b's. When we get our second a, we stop the sort, uh, as long as we're not less. We're equal, we're not less, we stop it, so we never move an equal item past another one.


[User] Please transcribe this text

[Assistant] If this less were less than or equal, then it wouldn't work. Or if we did it the other way around and proceeded accordingly. So equal items never move past each other in this code, so therefore insertion sort is stable.


[User] Please transcribe this text

[Assistant] But selection sort is not stable. Uh, usually way, the way to show that a sort is not stable is just to see if it has a long distance exchange that might move an item past some equal item.


[User] Please transcribe this text

[Assistant] I catapulted that first item past any item that might be equal, putting them out of order.


[User] Please transcribe this text

[Assistant] And that may not get fixed, so that sort is not stable. It might move items, pass some equal item, and leave a result where items that are equal are in different order than they were originally in the file. Selection sort is not stable.


[User] Please transcribe this text

[Assistant] Shell sort also has long distance exchanges, so it's not stable. It moves keys past other keys that could be equal.


[User] Please transcribe this text

[Assistant] And so, it's easy to construct examples showing that selection sort is not stable.


[User] Please transcribe this text

[Assistant] And what about merge sort? Merge sort is stable. Uh, well, it's stable as long as the merge operation is stable. And that operation is going to be stable depending on how we code it.


[User] Please transcribe this text

[Assistant] Uh, in, in our code, uh, if the two keys are equal, it takes from the left sub-array. So that means that, uh, it'll always take the, uh,


[User] Please transcribe this text

[Assistant] If there's two sets of equal keys, it'll preserve the relative order, and that's enough to show that the merge operation is stable, and then therefore merge sort is stable.


[User] Please transcribe this text

[Assistant] Stability is an important property in sorting algorithms. Merge sort is not only efficient, it's also stable.


[User] Please transcribe this text

[Assistant] It's a white chocolate mousse with strawberries and a chocolate crumb and there's vanilla ice cream in there as well.


[User] Please transcribe this text

[Assistant] That's amazing. Obviously you're going to be cooking something sweet by the looks of it.


[User] Please transcribe this text

[Assistant] You seem like you're in a good place. Keep neat and tidy.


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[Assistant] Jess, I'm so impressed. Look at you. You've just done like a 360, well done. No, honestly, no, well done.


[User] Please transcribe this text

[Assistant] Yeah, that's right. And look, you know what, from, uh, face value, there's three good dishes out there. So let's get them in. Let's get it going. Let's taste.


[User] Please transcribe this text

[Assistant] Uhm, alright boys, well, let's kick it off. There's sort of tasting in here.


[User] Please transcribe this text

[Assistant] Three positives, one negative. But uh, overall a really positive start. Shall we get the next dish in? Yes George.


[User] Please transcribe this text

[Assistant] What a, what a interesting day. I mean, what have you thought that would be getting your fridges in here?


[User] Please transcribe this text

[Assistant] That's, you know, a little negative, but overall fantastic. Interesting tasting so far. Let's get the final dish in.


[User] Please transcribe this text

[Assistant] We know it's tough going home so soon, but uh, you have to understand one thing. There was thousands of people that put an application to try and get in to this Top 24, so.


[User] Please transcribe this text

[Assistant] Mate, you should be very proud of this chapter and the next chapter is waiting outside for you, but right now it's time to leave the MasterChef kitchen. Thank you.


[User] Please transcribe this text

[Assistant] Yesterday we were all totally blown away by the level of food.


[User] Please transcribe this text

[Assistant] Obviously we don't have to remind you, being dressed in black, that there are consequences at the end of today. It's a pressure test. Someone's going home.


[User] Please transcribe this text

[Assistant] This one's gonna be all about your timing, your organisation. Because you have to recreate all four of Nigella's dishes in just 75 minutes.


[User] Please transcribe this text

[Assistant] The least impressive dishes send their maker home. Nigella, would you like to kick them off?


[User] Please transcribe this text

[Assistant] I love these kind of challenges because you know, you take a simple recipe and then the time just compounds the problem.


[User] Please transcribe this text

[Assistant] I reckon that is one of the most chaotic, but also the most fun challenges we've had for a long time in the MasterChef kitchen. And all because of your chocolate feast. It's chaos! It was.


[User] Please transcribe this text

[Assistant] And I think the chocolate mousse has got a delicious texture, it's really light, really quite smooth. And I think the cookie dough, it's a nice recipe, it's supposed to be a little gooey.


[User] Please transcribe this text

[Assistant] I can't really fault it, to be honest. It's nice and light, beautiful colour, lovely thickness on the crumb and texture of the crumb, so very happy with that.


[User] Please transcribe this text

[Assistant] It's the two chocolates in the centre that seem to catch my eye. It looks smooth and it seems to have some texture. Same with that brownie. Even though it's gooey in the middle, it's certainly baked brownie outside.


[User] Please transcribe this text

[Assistant] Lovely texture, perfect texture. Brownies great too. Beautifully cooked, so I love it. But I'm not a fan of the cheesecake. And the reason is because it's sport by the crumb. It's not right.


[User] Please transcribe this text

[Assistant] So it comes down to the two of you. Adele. Jenny.


[User] Please transcribe this text

[Assistant] We all agreed that both of you made one great dish. Adele, that chocolate mousse.


[User] Please transcribe this text

[Assistant] However, Jenny, your dark chocolate mousse just didn't set.


[User] Please transcribe this text

[Assistant] Your ruby chocolate cheesecake was a little clumsy. Your cookie dough wasn't cooked either. Plus, there was no white chocolate chips.


[User] Please transcribe this text

[Assistant] And in a chocolate feast challenge, Adele, we are sorry.


[User] Please transcribe this text

[Assistant] Oh, it started pouring olive oil and it's 2-1-0 for some reason. Didn't measure it out. Separately now.


[User] Please transcribe this text

[Assistant] In the 3rd millennium BCE, Mesopotamian kings recorded and interpreted their dreams on wax tablets. A thousand years later, ancient Egyptians wrote a dream book listing over a hundred common dreams and their meanings.


[User] Please transcribe this text

[Assistant] And in the years since, we haven't paused in our quest to understand why we dream. So after a great deal of scientific research, technological advancement, and persistence, we still don't have any definite answers. But we have some interesting theories. We dream to fulfill our wishes.


[User] Please transcribe this text

[Assistant] Freud theorized that everything we remember when we wake up from a dream is a symbolic representation of our unconscious primitive thoughts, urges, and desires.


[User] Please transcribe this text

[Assistant] Freud believed that by analyzing those remembered elements, the unconscious content would be revealed to our conscious mind, and psychological issues stemming from its repression could be addressed and resolved.


[User] Please transcribe this text

[Assistant] To increase performance on certain mental tasks, sleep is good, but dreaming while sleeping is better.


[User] Please transcribe this text

[Assistant] In 2010, researchers found that subjects were much better at getting through a complex 3D maze if they had napped and dreamed of the maze prior to their second attempt.


[User] Please transcribe this text

[Assistant] In fact, they were up to ten times better at it than those who only thought of the maze while awake between attempts, and those who napped but did not dream about the maze.


[User] Please transcribe this text

[Assistant] Researchers theorize that certain memory processes can happen only when we are asleep, and our dreams are a signal that these processes are taking place. We dream to forget.


[User] Please transcribe this text

[Assistant] There are about 10,000 trillion neural connections within the architecture of your brain.


[User] Please transcribe this text

[Assistant] The continual activation theory proposes that your dreams result from your brain's need to constantly consolidate and create long-term memories in order to function properly.


[User] Please transcribe this text

[Assistant] So when external input falls below a certain level, like when you're asleep, your brain automatically triggers the generation of data from its memory storages, which appear to you in the form of the thoughts and feelings you experience in your dreams.


[User] Please transcribe this text

[Assistant] In other words, your dreams might be a random screen saver your brain turns on so it doesn't completely shut down.


[User] Please transcribe this text

[Assistant] Dreams involving dangerous and threatening situations are very common, and the primitive instinct rehearsal theory holds that the content of a dream is significant to its purpose.


[User] Please transcribe this text

[Assistant] Stress neurotransmitters in the brain are much less active during the REM stage of sleep, even during dreams of traumatic experiences, leading some researchers to theorize that one purpose of dreaming is to take the edge off painful experiences to allow for psychological healing.


[User] Please transcribe this text

[Assistant] Reviewing traumatic events in your dreams with less mental stress may grant you a clearer perspective and an enhanced ability to process them in psychologically healthy ways.


[User] Please transcribe this text

[Assistant] People with certain mood disorders and PTSD often have difficulty sleeping, leading some scientists to believe that lack of dreaming may be a contributing factor to their illnesses.


[User] Please transcribe this text

[Assistant] John Steinbeck called it the committee of sleep, and research has demonstrated the effectiveness of dreaming on problem solving.


[User] Please transcribe this text

[Assistant] It's also how renowned chemist August Kekula discovered the structure of the benzene molecule. And it's the reason that sometimes the best solution for a problem is to sleep on it.


[User] Please transcribe this text

[Assistant] And those are just a few of the more prominent theories. As technology increases our capability for understanding the brain, it's possible that one day we will discover the definitive reason for them.


[User] Please transcribe this text

[Assistant] A traditional dosa is usually a process of two days. Today I've got 45 minutes, I don't have two days.


[User] Please transcribe this text

[Assistant] Everyone today is thinking sweet, and I'm gonna do totally opposite and do savory.


[User] Please transcribe this text

[Assistant] The coconut coriander chutney gives the creaminess and the freshness. The coconut chutney gives the sourness and the sweetness. I want them to experience the different layers. I want to check their mind and give them savory pancake that's made of rice flour, no eggs. A quick dose, huh? Yeah. Yeah. Good on you.


[User] Please transcribe this text

[Assistant] But I also have to cook the perfect dosa pancakes to have an opportunity to win that pin.


[User] Please transcribe this text

[Assistant] I wanted to be a crispy bottom and fluffy on top. So you put them on the hot pan and you oil it to give the crispy edges.


[User] Please transcribe this text

[Assistant] When the judges come and have my food, I want to hopefully blow their mind.


[User] Please transcribe this text

[Assistant] I only got 45 minutes to make the dosa from my mom's recipe. I hope it has enough of the classic flavors to get me a win.


[User] Please transcribe this text

[Assistant] Wow. That blew my mind. I'm scared of the professional chef.


[User] Please transcribe this text

[Assistant] I don't know how I'm gonna beat Ngana. I'm really worried. I'm not at that standard.


[User] Please transcribe this text

[Assistant] I'm having so many thoughts about what could it be, like it's gonna be red meat that side, seafood this side.


[User] Please transcribe this text

[Assistant] I'm feeling great. Many ideas are coming to me and I'm enjoying the feeling at the moment.


[User] Please transcribe this text

[Assistant] I'm gonna take, uh, lemon and fish go really well together. Okay. I see a lovely kingfish there, and I grab it.


[User] Please transcribe this text

[Assistant] Shellfish lemon broth is bubbling away, and I have got, uh, cumin, coriander, chili powder, and, uh, some bay leaf.


[User] Please transcribe this text

[Assistant] Wow, Alana's back and the pressure is getting to me.


[User] Please transcribe this text

[Assistant] The shellfish lemon broth is bubbling away and I need to fillet a kingfish.


[User] Please transcribe this text

[Assistant] It's a massive piece of kingfish. And I need to fillet it with precision. Go all the way through the ribcage.


[User] Please transcribe this text

[Assistant] So I need to make sure that my dish is phenomenal.


[User] Please transcribe this text

[Assistant] My broth is lemony. There's so much depth of flavor. Now I have to cook the fish perfectly.


[User] Please transcribe this text

[Assistant] I wanna cook this kingfish perfectly. And I have a very crispy skin on the bottom. So I place that fish on a hot searing pan and hold the fish right to the bottom so that the skin gets crispier.


[User] Please transcribe this text

[Assistant] I got the rice plated up and I'm getting the roti out as fast as I can.


[User] Please transcribe this text

[Assistant] The immunity pin is on the line and Alana is all about elegance, the presentation.


[User] Please transcribe this text

[Assistant] Generosity to beat Alana's dish is gonna be hard. I don't know if that's gonna happen today.


[User] Please transcribe this text

[Assistant] I'm like, well, if she's got 34, I don't know how I'm gonna beat that.


[User] Please transcribe this text

[Assistant] I'm like, well, if she's got 34, I don't know how I'm gonna beat that.


[User] Please transcribe this text

[Assistant] Feeling privileged to get the first immunity pin to set a mark in MasterChef.


[User] Please transcribe this text

[Assistant] The Wind in the Willows. Episode 15. Afraid in the Woods.


[User] Please transcribe this text

[Assistant] Mole stepped off the trail, deep into the woods. He heard a faint whistling. I should turn around, he said. There's something up ahead. Then the whistling was behind him. I don't think I'll turn around now, he said.


[User] Please transcribe this text

[Assistant] It sounds like falling leaves, Moles said.


[User] Please transcribe this text

[Assistant] Small was too tired to run anymore. He crawled inside the hollow tree and hid.


[User] Please transcribe this text

[Assistant] Uhm, the thing with fish is that we don't have CVs, so it's not going to be an even thing.


[User] Please transcribe this text

[Assistant] We've only got two hours to prep before the start of surface. What ideas do you have? I want us to all agree on the menu. I don't want it to be my choice and my choice only because everyone needs to be happy with it.


[User] Please transcribe this text

[Assistant] Uhm, I need a nurse. In the middle of all the pressure, all the franticness.


[User] Please transcribe this text

[Assistant] Oh fuck. I've got a burn and yeaah, things are just not going to plan at all.


[User] Please transcribe this text

[Assistant] For our main, we're going to do a crispy skin salmon with a fennel and watercress salad.


[User] Please transcribe this text

[Assistant] It's taken a while for us to come up with this dish today, so Ben is still filleting the salmon.


[User] Please transcribe this text

[Assistant] We've changed our entree to chilli oil spaghetti with a grilled prawn. Two machines Chloe!


[User] Please transcribe this text

[Assistant] I've moved over from mains to help get this dish ready for service.


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[Assistant] Because today's been so intense, we've all been moving from job to job. So the test plate for the main that we put up for Gordon is just not what we wanted.


[User] Please transcribe this text

[Assistant] Honestly, that team relay is one of the toughest challenges in this kitchen.


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[Assistant] And as the weeks pass, what you have to understand is it gets tougher and tougher. Joe, how do you digest a day like yesterday?


[User] Please transcribe this text

[Assistant] That was a tasty little start to the day, wasn't it? And in a few hours, we're gonna get four versions of that that we hope are as good.


[User] Please transcribe this text

[Assistant] You have three hours to recreate that peach melba.


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[Assistant] The contestant that makes the least impressive dish will send its maker home.


[User] Please transcribe this text

[Assistant] Right, listen up. You gotta make the sponge. You gotta temper the chocolate. You gotta measure off the syrup. Make the jelly. So much to do. 60 minutes to go.


[User] Please transcribe this text

[Assistant] It's got a sense of spice about it, hasn't it? You can see each element.


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[Assistant] And then eventually you get in as it matched the expectation.


[User] Please transcribe this text

[Assistant] The ice cream is outstanding, the peaches are cooked beautifully, got texture to them, and I think the jelly just is a nice complement to those really beautiful peaches, and that's what the dessert's about.


[User] Please transcribe this text

[Assistant] So Lisa and Joe, it comes down to the two of you. To be honest, there was very little between your two dishes.


[User] Please transcribe this text

[Assistant] However, Joe, your peaches were a little soft and your twill could have been crisper.


[User] Please transcribe this text

[Assistant] We're sorry Joe, that's why you are going home.


[User] Please transcribe this text

[Assistant] Welcome back to a brand new week of The MasterChef Kitchen, and can I tell you what a week it's gonna be?


[User] Please transcribe this text

[Assistant] That's what we love, that's the kind of fighting spirit that you've gotta have here on MasterChef.


[User] Please transcribe this text

[Assistant] That's what you need to get your head around as the numbers start to thin.


[User] Please transcribe this text

[Assistant] Any one of you can win this competition and maybe you're just getting a sense that it could be you.


[User] Please transcribe this text

[Assistant] We're excited to see what you're going to do with the mystery box and excited to see what you're going to do with the staples under your bench.


[User] Please transcribe this text

[Assistant] 75 minutes to cook us a delicious dish.


[User] Please transcribe this text

[Assistant] Using at least one of those ingredients in Gordon's British mystery box.


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[Assistant] We're only going to be tasting five of the most appealing dishes, so make it count. The winner will go straight into this week's immunity challenge. Lockie, how good does it feel with that pin on? See? That's what you're chasing.


[User] Please transcribe this text

[Assistant] So if you put that on scallops and you're over, and you're, well, to be honest, even a tiny bit is going to kill the flavor of the scallop. So maybe better in a vinaigrette, better somewhere else that you can control it. Good on lamb, but scallops, be careful.


[User] Please transcribe this text

[Assistant] Gordon's put together some beautiful ingredients, so don't disappoint him. One hour to go. Come on guys, let's go.


[User] Please transcribe this text

[Assistant] To be honest, if you're gonna fry scallops in lamb fat, it's really not gonna do, in my opinion, anything for them.


[User] Please transcribe this text

[Assistant] You've got to build the dish around the tastiest element. Is it the pea puree? Is it smashed peas? Is it braised peas and crispy lamb?


[User] Please transcribe this text

[Assistant] I know, I'm, I am sure. Okay. But that's probably not the best way to go.


[User] Please transcribe this text

[Assistant] Clean, clean, clean. Why am I telling you? I don't know.


[User] Please transcribe this text

[Assistant] And for five lucky contestants, he's just about to taste their food. First up.


[User] Please transcribe this text

[Assistant] I think the things that stand out for me, rather than just the lamb, which is cooked beautifully, is the texture and flavour of the cauliflower. So the cauliflower puree, which is really clean and really smooth, beautifully made, and then really well roasted cauliflower, so it's sweet. What a surprise, huh?


[User] Please transcribe this text

[Assistant] Gee. Thank you. Look at those Yorkshire puddings.


[User] Please transcribe this text

[Assistant] And the last dish we'd like to taste belongs to... Sashi.


[User] Please transcribe this text

[Assistant] You have 75 minutes to make us this delicious burger and at least one side.


[User] Please transcribe this text

[Assistant] Remember what's at stake. The contestants that make the two best burgers join Sashi for that chance to win an immunity pen.


[User] Please transcribe this text

[Assistant] However, we're also looking for the three least impressive burgers.


[User] Please transcribe this text

[Assistant] That is a place you do not want to be.


[User] Please transcribe this text

[Assistant] I want a kind of brilliant version of a standard burger, right the way through to a Turkish or a Lebanese burger or a kofta.


[User] Please transcribe this text

[Assistant] But also how you cook it, what's acceptable. You know, medium rare, not medium rare. Some people love it, some people don't. Let's hope we get some brilliant burgers because we're going to taste them all.


[User] Please transcribe this text

[Assistant] I'm gonna sell you the burger. Our chef's working on a delicious pork burger, lightly smoked, little crunchy radish, some cheese, he's Italian you know.


[User] Please transcribe this text

[Assistant] As soon as you say burger with onion rings, wow, that'd be good.


[User] Please transcribe this text

[Assistant] Get the balls off the bench and tackle this neat.


[User] Please transcribe this text

[Assistant] Whoa, whoa, whoa, whoa, is the lobster come out? Yes! How is it? I'm not sure.


[User] Please transcribe this text

[Assistant] Something on MasterChef and make it your own and in this case it was the burger. We'll soon see how you've done. We're looking for the top two.


[User] Please transcribe this text

[Assistant] Obviously that will join Sashi in that challenge to win the immunity pin. But also we're looking for the three least impressive. And obviously you'll find yourself in a pressure test.


[User] Please transcribe this text

[Assistant] You know what? Because it deserves a little respect. At least all of us have eaten it and gone, that's tasty.


[User] Please transcribe this text

[Assistant] I love the bun you chose. I love the relish. I think it's absolutely delicious. And the actual burger itself. Tick, tick, tick. Gina, your turn.


[User] Please transcribe this text

[Assistant] I like the slaw, I like the bun, I like the crispy chicken, and I like the pickles that you've put in it.


[User] Please transcribe this text

[Assistant] And the last dish we'd like to taste belongs to Reese.


[User] Please transcribe this text

[Assistant] Breathe, Samira. Brilliant job. You can breathe a sigh of relief. Well done. There's a little MasterChef rule. If your dish is inedible, then you're in trouble.


[User] Please transcribe this text

[Assistant] Ben. Michelle. We couldn't taste your dishes. Please step forward.


[User] Please transcribe this text

[Assistant] Chloe, the fries were soft because it was the wrong potato.


[User] Please transcribe this text

[Assistant] I guess the real highlight on top of that is the sugar cage. It really just tops off and finishes this dish.


[User] Please transcribe this text

[Assistant] There's a vanilla ice cream surrounded with a tempered white chocolate collar. So you got some chocolate work there.


[User] Please transcribe this text

[Assistant] The yellow and red twill, flavoured with raspberry. It's a crunchy element to the dish. On the base of the plate, peach schnapps and peach poaching syrup jelly. Because inside that dish is a poached peach.


[User] Please transcribe this text

[Assistant] Yeah, I'd love to. I wish you the very best of luck. Your time starts now!


[User] Please transcribe this text

[Assistant] You know, this is one of them things, it's practice, but you've had a good start, so you've definitely got time to make another mix. Yep. Good luck.


[User] Please transcribe this text

[Assistant] All of them have got ice cream done. We need the peaches poaching. And of course the sugar cage.


[User] Please transcribe this text

[Assistant] Tweedles are on the way. Mid-success? Yeah, mid-success with a twill. Joe's was pretty thick. They're thick, obviously they're not going to eat well. Joe's decided to make a twill again. Unfortunately, that second one, I think it's thick as well.


[User] Please transcribe this text

[Assistant] That syrup has got a beautiful colour from poaching those peaches. You're gonna make the jelly from that.


[User] Please transcribe this text

[Assistant] Yeah, there's definitely a crunch and a snap there.


[User] Please transcribe this text

[Assistant] All of the elements there are great individually, but it comes together as a whole.


[User] Please transcribe this text

[Assistant] You know, it's a real shame about the twill because the first one that she did...


[User] Please transcribe this text

[Assistant] Was thick. She took the time and put herself behind after such a great start to make another tour mix. Unfortunately, that second one's thick as well. That's a real shame for her.


[User] Please transcribe this text

[Assistant] And the peaches, when she was assembling the terrain, uhm, it looked like her peaches had been poached slightly too far.


[User] Please transcribe this text

[Assistant] Hold on, with a record lamp? No, no, not with a record lamp.


[User] Please transcribe this text

[Assistant] So here's the basic plan. What we're going to do is we have our end keys and we'll have them in an array. We'll view that array as eventually being a max heap. So what we have to do first is to rearrange the keys in the array to heap order.


[User] Please transcribe this text

[Assistant] So just make it so that, uh, every key, uh, is larger than its two children. And for example, the largest of all the keys is at the root.


[User] Please transcribe this text

[Assistant] Uh, and then the next phase would be to take that heap ordered, uh, array, uh, and get, get it to be a sorted result in, in place.


[User] Please transcribe this text

[Assistant] Uh, and again the, uh, heap is stored in the array with the first key position one, uh, next two position two and three and like that. Uh, so the end result would be like that with, uh, no keys in the heap, but, uh, all the keys in the array in sorted order.


[User] Please transcribe this text

[Assistant] So it's a little exercise in abstraction. Part of the array is the heap, part of the array is the sorted sub-array, and eventually we bring it down to the whole thing being sorted. There's very little code beyond the basic heap code that we've looked at that can get this implemented. That's called heap sort.


[User] Please transcribe this text

[Assistant] So the idea is we're going to use a bottom-up method. So all that means is we start with an array in arbitrary order, and then we're going to work from the bottom-up to make sure that it's heap ordered.


[User] Please transcribe this text

[Assistant] Uh, well all the, uh, nodes with no children are heap ordered. They're only of size one. The first one we have to worry about, uh, is this one here. Uh, the root, the root.


[User] Please transcribe this text

[Assistant] Uh, we haven't examined yet, uh, its children are heap ordered, so it's a small heap of size three, uh, that may not be heap ordered. In this case, it's not because, uh, one of the children is larger.


[User] Please transcribe this text

[Assistant] So that's where things are going to start. We have a lot of one node heaps. And then we're going to have to perform the sync operation on this one at node five. That's, in this case, just exchange it with this parent.


[User] Please transcribe this text

[Assistant] And then, uh, proceeding in that way, moving bottom up or moving from right to left, uh, the next thing we do is, uh, then we have a three-node heap that's heap ordered and we're fine.


[User] Please transcribe this text

[Assistant] Uh, now we'll move over to the T. Uh, and again, that's the root of a three-node heap that's heap ordered except at the root. Uh, we may need to fix it with the sync operation. Uh, in this case, uh, nothing is required because it's larger than its children, so we have a three-node heap.


[User] Please transcribe this text

[Assistant] And then we move one more to the left. Now we're looking at the R. Again, root of a three node heap may or may not be heap ordered. We do have to do the sync operation. In this case, that brings the X up.


[User] Please transcribe this text

[Assistant] Uh, three node heap, uh, now we go to two, now that's the root of a seven node heap. We know the two three node heaps that are children are heap ordered, uh, but we may have to correct, uh, the heap ordering at the root, uh, so we do a sync on two nodes.


[User] Please transcribe this text

[Assistant] And then the last thing is to do the root of the whole thing. And again, now the two subtrees are heap ordered. That's what we mean by bottom up. We took care of the heap ordering from the bottom up. And so we'll do a sync on the s and bring it into a heap ordering.


[User] Please transcribe this text

[Assistant] And now what we want to do is take advantage of the heap ordering in the array to do a sort.


[User] Please transcribe this text

[Assistant] Uh, and the concept is very simple. Uh, right away we have the maximum element in the array right at the root. And we want that to be at the end, so that's what we're gonna do, is just put it at the end. We exchange the element at the root with the last element, pull it off the heap,


[User] Please transcribe this text

[Assistant] Uh, and then that's our example. We might have violated the heap order condition at the heap right now. So now we have to do a sync operation on the e.


[User] Please transcribe this text

[Assistant] Uh, and so, uh, it's larger than, uh, it's both children, and the larger the two children is t, so we promote the t. And the p is larger, the two children promote that. And then finally the e comes down to the bottom.


[User] Please transcribe this text

[Assistant] So now that's one step in the sort. We got the largest element off. Now the next largest element in the array is now at the root of the heap. We're gonna do the same thing. Exchange it with the last element in the heap.


[User] Please transcribe this text

[Assistant] Uh, and now this one's not heap ordered, so we have to exchange it with the largest of its two children. In this case, that involves promoting the SMER. Now it's heap ordered.


[User] Please transcribe this text

[Assistant] Uh, element in the heap in the largest position in the array, uh, which brings that element into its final position in the sorted array, uh, and then adjusting the heap ordering with the sync operation.


[User] Please transcribe this text

[Assistant] Uh, so now R exchanges with M, it's in its final position. And you can see down at the bottom, the large elements in the array filling in in their final position, uh, and the left part of the array is representing the heap.


[User] Please transcribe this text

[Assistant] Uh, now we're going to do the O, uh, exchange that with the E, uh, take it off the heap, do the sync operation on E, which involves promoting the larger of its two children until it gets to the bottom or a place where it's larger than both its children.


[User] Please transcribe this text

[Assistant] Uh, we go backwards through the heap, uh, starting at n over 2, because the, uh, n over half of the, rightmost half of the array is just little heaps of size 1.


[User] Please transcribe this text

[Assistant] Uh, we just go backwards doing a sync, uh, starting at K. Uh, so that's the first, uh, piece of code for, uh, heap ordering an array with arbitrary values.


[User] Please transcribe this text

[Assistant] Uh, sync calls that, that we just went through in the demo, uh, starting at five, four, three, two, one. Uh, as you can see, only one, uh, two, three, four, five exchanges are needed to bring this, uh, into heap ordering.


[User] Please transcribe this text

[Assistant] Uh, and then do, uh, sync operations. Uh, and these diagrams, uh, summarize the sync operations, uh, that, uh, we showed in the demo. Uh, on an ever smaller heap, uh, we continue just performing sync operations, uh, at the root until we get a completely sorted array.


[User] Please transcribe this text

[Assistant] Uh, so, uh, given, uh, the sync implementation, uh, we had a one-liner for the first pass and a three-liner for the second pass.


[User] Please transcribe this text

[Assistant] So that gives a complete implementation of heap sort.


[User] Please transcribe this text

[Assistant] Uh, with the code that we've given so far. Uh, there's one, uh, little detail, uh, when you're sorting an array, of course, uh, position zero, uh, comes into account.


[User] Please transcribe this text

[Assistant] Uh, and we've been building our heaps from position one, uh, so, but we can take care of that in the less and exchange methods, uh, by just decrementing the indices in those methods to, uh, have it work as if the array were zero through n.


[User] Please transcribe this text

[Assistant] And that's a little implementation detail, but otherwise this is a fine sort implementation that actually is very little code and, and it's got a place in, in the theory of algorithms that I'll talk about in just a second.


[User] Please transcribe this text

[Assistant] Uh, this is, uh, just another trace, uh, without the, uh, data structure shown to just, uh, show in our standard way. Uh, the elements in black and red are the ones that are touched and the elements in gray are the ones that are not touched at all.


[User] Please transcribe this text

[Assistant] And to just show that this thing gets the sort done with touching relatively few elements. That's a trace.


[User] Please transcribe this text

[Assistant] Let's look at an animation. An animation of Heapsword is interesting to watch. So the construction of the heap happens in a blink, and now it's pulling off the largest elements moving from right to left.


[User] Please transcribe this text

[Assistant] Uh, so what about the mathematical analysis? Uh, well, uh, mathematical analysis, uh, for the heap sort part is pretty easy. Uh, n times, we're doing a sync operation, uh, and the size of the heap is at most log n, so it's n log n.


[User] Please transcribe this text

[Assistant] Uh, the construction actually, it turns out, uh, although it's a little more complicated to prove, uh, that it always uses just a linear number of comparison exchanges. Uh, and that's an interesting result in itself. You can build a heap from n values in linear time. And then, uh, in n log n more time, you can sort from that heap.


[User] Please transcribe this text

[Assistant] Uh, and that's significance be, significant because it's the first sorting algorithm that we've seen that is both in place and manages to get the sorting job done, uh, with guaranteed N log N compares.


[User] Please transcribe this text

[Assistant] Merge sort doesn't do that, it takes linear extra space. Quick sort doesn't do that, it takes quadratic con- time in the worst case, even though, uh, we make that, uh, unlikely by random shuffling.