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[Assistant] Now, cankersaurs are painful ulcers that form inside our mouth. Although no one exactly knows what gives rise to cankersaurs, researchers suspect that they are caused by a combination of factors which include mouth injuries,


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[Assistant] According to a study, our immune system is responsible for these painful sores. When we get an injury, our immune cells release a messenger protein called tumor necrosis factor alpha. One of the functions of this messenger protein is to kill damaged cells around the injured area.


[User] Please transcribe this text

[Assistant] However, in case of canker sores, the immune cells produce excess tumor necrosis factor alpha. Which begins to kill the surrounding healthy cells as well. Causing inflammation and thus, creating a canker sore. Topic, human hair. Why do we get goosebumps? To burst balloons. Nope.


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[Assistant] Goosebumps served a purpose for our ancestors who had a lot of hair on their body. When our ancestors felt cold.


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[Assistant] Creating shallow depressions on the skin surface and making the hair stand straight up. Thus causing goosebumps.


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[Assistant] The straightened hair trapped more air, which prevented their body heat from escaping and hence kept them warm.


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[Assistant] Now, as this characteristic of goosebumps is inherited by us, we also get them during strong emotions or when it is cold.


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[Assistant] According to a prevailing theory, car sickness occurs because of mismatched or conflicting sensory signals. In a moving car, our eyes see that the car seats are not moving, thus informing our brain that we are stationary.


[User] Please transcribe this text

[Assistant] However, the inner ear which detects motion, notices the turns and bumps in the road and tells our brain that we are moving. Thus creating a sensory mismatch and making us carsick. But why do we vomit?


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[Assistant] During human evolution, when there were no vehicles, only the intake of foods containing neurotoxins made our brain receive conflicting signals. Now, the only way to remove these neurotoxins was to vomit.


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[Assistant] Hence, in the present time, when our brain receives such mismatched signals, it thinks that there is some neurotoxin in our stomach. Thus, it induces vomiting.


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[Assistant] How's that possible? I had black hair during childhood.


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[Assistant] Don't worry, I'll explain. Our hair grows from hair follicles. A hair follicle contains melanocytes, which produce melanin. Melanin is injected in the keratin cells during the growth of our hair. This melanin gives color to our hair.


[User] Please transcribe this text

[Assistant] Now, the color of our hair is dependent on the type of melanin injected. Eumelanin makes our hair black or brown, while pheomelanin makes our hair red or blonde.


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[Assistant] Best of the best week. It's definitely delivered on its name. It's been epic. Let's see what we're in store for today.


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[Assistant] Time's ticking and I'm starting to feel a pressure. We're cooking with some of the best produce in the world and then I've got in the back of my mind we're cooking for some of the best diners we've ever cooked for. I'm thinking maybe they're past contestants or maybe they're some famous chefs. I don't know. The pressure's on.


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[Assistant] I'm in charge of this beef dish and this is like the main course. This could really make or break our menu. And if I don't get everything spot on, we could be going into elimination. So yea, I'm definitely feeling it. I really need to get started on this jus for the dish.


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[Assistant] I've got some beef bones caramelising in the pan with some vegetables, onions, carrots, garlic and celery. Get them cooking as long as I can.


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[Assistant] Gary's not happy. It looks like we've got enough jus for a hundred people, not twenty. If I serve them a watery, flavourless jus, we're gonna be in trouble.


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[Assistant] Gary wants me to have a bit more finesse with the sauce. It's not just about throwing things in there and hoping for the best. I've really got to think things through, chop things a lot smaller, and really take care of the sauce. It's not just going to happen by itself. And I've realised that I was going to make way too much. So I really, scaling it back, I don't, I'm not feeding 200 people.


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[Assistant] I know Gary's being really tough on me with this shoe, but in a restaurant setting, perfection is key and Gary knows what he's talking about.


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[Assistant] Yep, absolutely. I can't believe time is flying. Feel like I'm getting back in my groove. The shoe's done, the puree's done, the beetroot's done. Ah, there's more too.


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[Assistant] I've gotta get this beef cooked, so we're just gonna sear off some beautiful steaks. Alright, here we go.


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[Assistant] Because this wagyu beef is so fatty, you really need to cook it to render out that fat. It's not like an eye filler where you can cook it rare. You almost need to cook it to medium.


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[Assistant] Now I need to let it rest and just hope that the inside is beautiful and pink.


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[Assistant] And get all our elements together, ready for service.


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[Assistant] They just need a hand. Now it's all hands on deck to plate up my dish. We've got a bit of a production line going. We've got the puree on the plate with the wagyu on top and the beetroot two ways and the jus has turned out really well. Out they go to the garden. It's go time.


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[Assistant] Apple, cinnamon and walnuts. Perfect, thank you.


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[Assistant] Right, time to get you guys into teams. Today, teams of five. You ready to rock and roll? Yeah. Right, let's go. Boom boom.


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[Assistant] Christina, you're the captain of the green team. Brilliant stuff. Yellow? Me. Larissa? Great!


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[Assistant] You're gonna have two and a half hours to prep before your first course leaves the pass. One more thing guys. You will be serving the diners.


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[Assistant] Gary will be running the kitchen, so Matt and I will be tasting the food and deciding the winner.


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[Assistant] And of course, you know it, the least impressive team goes into tomorrow's elimination. Are you ready guys?


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[Assistant] Ladies and gentlemen, amazing cooks, best of the best. Your time starts now.


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[Assistant] Honestly, the round of applause shouldn't be for us because right now all of your loved ones are in there and they're cooking for you. They've got no idea that you guys are here. Uhm, we are so excited because as a cook and a chef, there's no better pleasure, I mean, than cooking for your family and they're doing that tonight.


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[Assistant] This is full of intelligence, care and so much love.


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[Assistant] Yellow team, it's tough, there's no question about it, but uh, it's not all bad news, guys. Tomorrow is a day that you'll remember forever. Because tomorrow, you're cooking for the world's number one chef.


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[Assistant] Our most important mission while we're down here is to make sure the ship continues running. The running gear, the props, the rudders, make sure that everything is good down there. Alright, I gotta watch this.


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[Assistant] On the side, divers coming to next stop, next stop surface. This will be a no-de-dive.


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[Assistant] There's a streetcar. That's where we need to go. I feel transported back in time.


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[Assistant] Oh babe, one way. This could change the game. Before we choose to use a one way, you have to look at all the details of the detour.


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[Assistant] Let's try to elevate. We're not going to one-way anybody. We're first. We'll let the peasant fight for last place.


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[Assistant] The key to succeed at this detour is to not miss one trip of the funicular because you lose precious minutes every time. Let's flip it up. This one does not belong here.


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[Assistant] That's a tea house, boo-boo. Look at that, the flowers.


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[Assistant] I could go in there, there, there, there. I see them.


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[Assistant] Being older doesn't mean a thing. When you get my age, every day you wake up on the right side of the grass is a great day.


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[Assistant] Every time we think of this, we're gonna have real joy in our hearts.


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[Assistant] Yes, this is a cooking competition, but also it's a kitchen, and even the best chef in the world can have a really bad day in the kitchen, especially when you're put under the pressure.


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[Assistant] I am quite happy that it's a dessert. But then again, there is a dessert and there is a dessert.


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[Assistant] I get out the recipe. It's nine pages. Monoshi. I can't read the whole recipe.


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[Assistant] Even if I spend 15 minutes of reading this recipe, I'm not going to retain all that information.


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[Assistant] My bench might be covered in flour and I might be really covered in flour, but in my head I know where I am at this point in time in my cooking.


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[Assistant] The shortbread, that's the most important element of the whole dish. And I'm feeling good. Working nice and quick there, Noif.


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[Assistant] I've got my apples, my butter and my sugar on the stove. Next it's my green apple jelly.


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[Assistant] The jelly goes on top of the salted apples and also inside one of the dones.


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[Assistant] I need to get 65 grams of apple puree. Mix it with sugar and gelatin. Bring it to the temperature that sugar dissolves.


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[Assistant] And only then the rest of the apple puree.


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[Assistant] Kirsten's caramel, it was a bit lighter in colour. My caramel looks a bit darker.


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[Assistant] It's just on the edge, but it's not burnt. So I'm just gonna go with it.


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[Assistant] Today we have three and a half hours to recreate Kristen Timberlake's apple pie.


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[Assistant] At this point in time I feel like I'm on track. Pastry is looking really nice. I'm happy with it.


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[Assistant] Kirsten's crumble had a really nice texture. It was quite toasty. Dark in colour but not burnt.


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[Assistant] I take out my crumble. It is nice and golden. Oh. But I'm cutting through it and I realize that it's quite crumbly.


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[Assistant] Did you bake that in the turbo fan? No, I baked it in the oven.


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[Assistant] As I went through my recipes, I'm looking at the pages, then I realized I skipped from page 6 to 8 and I missed the page 7 completely.


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[Assistant] That's where my domes are. The dome has to freeze first before you can actually put it into the large sphere.


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[Assistant] But I know what to do, instinctively.


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[Assistant] I've got the molds, I've got the apples, I've got the cream, I've got the jelly.


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[Assistant] I still need to have my stem done. Nice and delicate. I need to do my little leaf. Beautiful tan. I need to do my tempered chocolate. You know how to spray, you've done it before. I need to have my spray chocolate.


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[Assistant] I'm running out of time. I checked the blast chiller for my domes. Beautiful Anushka. Yes Anushka. That was great. Thank god.


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[Assistant] Come on! This is the moment of truth.


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[Assistant] That crumb has to go perfectly on top of the apple domes.


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[Assistant] It was a marathon and a half, but I enjoyed it entirely. So you'll see how things are gonna go.


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[Assistant] Working to judges, I'm overall happy with how the dish looks and the flavors, but I'm worried about the crumble. To be honest, I don't know if it's overcooked or not. That might be the point of the difference and that might send me home.


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[Assistant] The top crumble, I baked it in the oven instead of in turbo and then I finished it off in turbo. So I'm worried that it might be overcooked.


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[Assistant] If you then touch your face, the virus can infect you. But there are two extraordinarily simple ways you can keep that from happening. Soap and water and hand sanitizer. So, which is better?


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[Assistant] The coronavirus that causes COVID-19 is one of many viruses whose protective outer surface is made of a lipid bilayer. These lipids are pin-shaped molecules whose heads are attracted to water, and tails are repulsed by it.


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[Assistant] So, in water-rich environments, lipids naturally form a shell like this, with the heads outside and the tails inside. Their shared reaction to water makes the lipids stick loosely together. This is called the hydrophobic effect.


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[Assistant] This outer structure helps the molecular machinery of the virus break through cellular membranes and hijack our cells. But it has thousands upon thousands of weak points where the right molecules could pry it apart. And this is where soap comes in.


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[Assistant] A single drop of any brand of soap contains quadrillions of molecules called amphiphiles, which resemble biological lipids. Their tails, which are similarly repulsed by water, compete for space with the lipids that make up the virus's shell.


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[Assistant] But they're just different enough to break up the regularity of the virus's membrane, making the whole thing come crashing down.


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[Assistant] Those amphiphiles then form bubbles of their own around particles including the virus's RNA and proteins. Apply water, and you'll wash that whole bubble away.


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[Assistant] When you surround a coronavirus with water, the hydrophobic effect gives the bonds within the membrane their strength.


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[Assistant] That same effect also holds the big proteins that form coronavirus's spikes in place, and in the shape that enables them to infect your cells. If you dry the virus out in air, it keeps its stability.


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[Assistant] But now surround it with a high concentration of an alcohol, like the ethanol or isopropanol found in most hand sanitizers. This makes the hydrophobic effect disappear and gives the molecules room to move around.


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[Assistant] The cell's membrane collapses and those spike proteins crumble.


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[Assistant] Soap and sanitizer need to get everywhere, including your palms, fingertips, the outsides of your hands, and between your fingers to protect you properly.


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[Assistant] And when it comes to a coronavirus outbreak, doctors recommend washing your hands with soap and water whenever possible. Even though both approaches are similarly effective at killing the virus, soap and water has two benefits.


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[Assistant] First, it washes away any dirt which could otherwise hide virus particles. But more importantly, it's simply easier to fully cover your hands with soap and water for 20 seconds. Of course, hand sanitizer is more convenient to use on the go.


[User] Please transcribe this text

[Assistant] In the absence of a sink, use the sanitizer as thoroughly as possible and rub your hands together until they're dry.


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[Assistant] Unfortunately, there are billions of people who don't have access to clean drinking water, which is a huge problem at any time, but especially during an outbreak.


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[Assistant] Researchers and aid groups are working to provide solutions for these communities.


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[Assistant] One example is a device that uses salt, water, and a car battery to make chlorinated water that kills harmful pathogens and is safe for handwashing.


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[Assistant] So wherever possible, soap and water are recommended for a coronavirus. But does that mean it's best for every viral outbreak? Not necessarily. Many common colds are caused by rhinoviruses that have a geometric protein structure called a capsid instead of a lipid membrane.


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[Assistant] The capsid doesn't have nearly as many weak points where soap amphiphiles can pry it apart, so it takes longer for soap to be effective.


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[Assistant] However, some of its surface proteins are still vulnerable to the destabilizing effect of hand sanitizer. In this and similar cases, hand sanitizer may be more effective, especially if you then wash your hands to remove residual particles.


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[Assistant] The best way to know which to use for any given outbreak is to do what's best for all things illness-related.


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[Assistant] Need help timing 20 seconds of hand washing? Start now. Wow, what nice clean hands you have. Oops, don't touch your face. You look well rested. Have you been stretching? Must be all that water you're drinking. Hmm.


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[Assistant] We want to be here just as much as they do and sometimes it's just the luck of the draw.


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[Assistant] We're uh, okay, we gotta find the last leg. I felt like I let you on down. I'm gonna do better today. Teamwork. Yes. I'm just gonna go right. No, I'd hang a left.


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[Assistant] Ah, seriously? You ever driven one of these? Uh, a couple times. You? I drive a motorcycle to work every day.


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[Assistant] Are our Olympians still way ahead of us? Yea, they're done. Come on, we need to get out of here.


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[Assistant] Now, see look at that. They have to fit good or else the train will derail on it. Perfect.


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[Assistant] Now you need to go with your fingers like this over all the connections. Okay, I think we're ready.


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[Assistant] Cut a little bit of bangs, and uh, for some strange reason this look is reminding me of back in the day.


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[Assistant] To be, uhm, to release all my tension inside. Uhm, my character was a very strong woman. She was 28 years old and she knew she was going to.


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[Assistant] She had a sickness and she knew she was gonna die at 28, so she was always holding everything together. Uhm, and not showing people her true feelings or...


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[Assistant] And it was time for her to like, all of a sudden, she, she, she drank some alcohol and, uhm, she felt relaxed and she had to cry.


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[Assistant] So what I did was I made a crying face.


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[Assistant] Anyways, so back in the day what I did, like I said, was I used my physical appearance, uhm, and movement in my face to, to help me


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[Assistant] Cry and but what happened was it caused me to try too hard.


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[Assistant] It was, I tried too hard to cry. And that is another thing is that when you try too hard to cry, you can never cry.


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[Assistant] It's, it's just a beautiful moment and I, I, I just, uhm,


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[Assistant] My, uhm, my evolution, I guess, as a person, I've definitely changed so much through the years of, of acting. My acting style, my methods.


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[Assistant] Come on, little train. So we need to get this done.


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[Assistant] I think we're good. We got it, we got it, we got it. Choo choo. How much, how much longer? My heart can't take this.


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[Assistant] Only two teams can take the earlier flight to Edmonton. There's gonna be a big advantage because it'll allow teams to get to the one-way board as soon as possible.


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[Assistant] Dave and Arena are our top threats. They've consistently been first or second.


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[Assistant] We secured our spot on the earlier flight. We'll have a big lead over all the other teams on the second flight.


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[Assistant] He'd be easy to spot. John Montgomery. He's quite famous.


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[Assistant] We're still gunning for first and we think we can do it. What's right there? I see it. Who's feeling icky? I am. Let's go. Let's go.


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[Assistant] These last two legs have shown us that it's anybody's race and it especially could be ours.


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[Assistant] Flight number two. Dave and Irina are on the first flight with Earthy and Thinesh. I really enjoyed watching.


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[Assistant] Alright, so we're in Gartner. The U of A is over there. That's why I went to university. There's a streetcar. Hi. Thank you. Oh, one way. One way. We're not going one way.


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[Assistant] Press. Okay. This takes so freaking long.


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[Assistant] They're really good that no one's dressed in black. They're only looking for the best, so I'm just expecting anything in the kitchen, just waiting to see what they're gonna throw at us.


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[Assistant] From eating Yam in Asia, I'm definitely not the biggest fan of Yam. In fact, it's something that I always shy away from.


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[Assistant] I'm gonna have my work cut out for me working out how to cook this. So I'm just gonna try and cook it a few different ways and work out what I can put on the plate. Now I'm gonna put it straight in the coals like what Jock mentioned.


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[Assistant] Um, I've got some in the oven, roasting and beef fat. I've got two in there. They're getting really nice and charred. Oh, in the colors!


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[Assistant] Okay, George and Garrett got me questioning whether or not I need this big piece of meat that's really gonna maybe overpower the yams.


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[Assistant] I'm getting guests really confused because I've never cooked with yams before. George and Garo have got me questioning whether or not I need this big piece of meat that's really gonna maybe overpower the yams.


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[Assistant] I listened to the judges, not gonna do the beat. I'm just gonna try and really hero that, yeah.


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[Assistant] I get my yam out of the coals and it's actually looking pretty good. It's nice and charred on the outside.


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[Assistant] I'm really excited about my yam elements. The chips taste really good. The ones that have been roasting taste awesome. And the ones that's charred has this really good smoky flavour.


[User] Please transcribe this text

[Assistant] But I'm still really confused as to how I can put a dish together with this and really hero that, yeah.


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[Assistant] In my head I feel like it needs to go with something else. It needs some sort of protein in it. I'm thinking maybe I can do a ta-ta.


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[Assistant] My plan is to take all of those elements and stack them up and so that when you cut into the tartare, you get a little bit of all of the different yam elements. I quickly slice off some ribeye. I mix it with some lemon juice, olive oil and salt. I really gotta get moving, but I'm gonna get this dish onto the plate.


[User] Please transcribe this text

[Assistant] To put the final dish together, I'm layering the yam down the bottom of the tartare. So I've got the roasted yam, I've got the charred yam and then I'm putting the beef tartare on top of that. I then finished off with some of the yam chips. As I'm plating,


[User] Please transcribe this text

[Assistant] Really worried about the dish, it just doesn't make sense on the plate.


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[Assistant] I'm really disappointed. I had all of these great Yam elements and I just haven't been able to visualize a final dish that can really celebrate those. And I'm embarrassed to be putting this up to the judges.


[User] Please transcribe this text

[Assistant] I've cooked a beach tartare with, uhm, the long yam and a red wine sauce.


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[Assistant] Today I doubted myself and that definitely showed when I panicked and just put something on a plate that wasn't tasty. And so I've got to back myself in my next cook and just say to myself that I'm confident that I can put up a good dish and make it delicious.


[User] Please transcribe this text

[Assistant] That's the same building, but unless we have a leaning tower of peas on this thing, it's not it.


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[Assistant] Uhm, it's part of the race. You do what you need to do to get here.


[User] Please transcribe this text

[Assistant] And I might do an oil with the lemongrass and a sort of Thai style broth. I'm just going on what I know with regular lemongrass, so I'm going down that route of sort of the Southeast Asian flavours. I've done a similar dish to this in my audition cook. Tea smoked rainbow trout.


[User] Please transcribe this text

[Assistant] On a bed of coriander noodles with a lemongrass and coconut broth.


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[Assistant] The dish that I cooked in my audition got me an apron, so I hope that if I do a rendition of that dish, then I could get that top spot.


[User] Please transcribe this text

[Assistant] Some of the sort of more tender parts of the lemongrass. And I'm gonna do a broth as well, like a Thai style, go more Southeast Asian. And then just really take those lemony notes through each of the elements.


[User] Please transcribe this text

[Assistant] Well done. Thank you. My smoking mixture is ready and I start on my broth.


[User] Please transcribe this text

[Assistant] This broth needs to be really packed with flavor. With that delicate smoky fish, you need a quite punchy broth to go with it. So I really want it to be a combination of a sweet and sour flavor, similar to a tom yum soup, and just really nicely balanced.


[User] Please transcribe this text

[Assistant] Go Tess. I'm really happy. My fish is looking good. I'm now moving on to getting that fish smoked.


[User] Please transcribe this text

[Assistant] Uhm, I'm alright, I've just put my trout in. How's it going to cook? It's going to be beautifully cooked, nice and sort of ruby in the centre, so it will just fall away. Do you promise? I promise, yep.


[User] Please transcribe this text

[Assistant] 12 minutes to go, and I take the rainbow trout out of the smoker. I want that trout just cooked, a little bit ruby red on the inside, almost undercooked, because once I take it out of that smoker, it will continue to cook a little bit more. Tess, are you happy? Yeah, I am happy.


[User] Please transcribe this text

[Assistant] Yeah, it smells amazing and looks perfect. I'm so happy that this has worked out. I promise drop perfect trout, so that's what he's gonna get. I taste the broth and it's not as punchy as I would like it. So I'm gonna remove some of the liquid and reduce the rest and make sure that I get that concentrated punchy flavor that I want.


[User] Please transcribe this text

[Assistant] I'm so happy. I cannot believe that I've just won that cook. I'm so glad that I did Indigenous ingredients proud and I would definitely use them again.


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[Assistant] We're going to Potash mine. Potash is kind of at the heart of this province.


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[Assistant] Our mom is a cancer survivor. Our dad has had multiple brain surgeries. Both of us had to grow up quickly, which is why we're so close.


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[Assistant] Dad, dad, dad, can we go this way? No. Where is the exit, Eden? We are completely lost getting out of the maze.


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[Assistant] I feel like it's so close. Oh my god, no it isn't!


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[Assistant] Oh my god, no! Go back! We just can't get out, that's the only thing. We have it, we just can't find our way out.


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[Assistant] Oh, you guys are still here? We can't get out. Find the corn, but you can't get out. Oh, this sucks so bad. There's one- oh!


[User] Please transcribe this text

[Assistant] Oh, that went ground. Good job, buddy. Oh, I keep going ground. Wanna trade? Sure, let's trade.


[User] Please transcribe this text

[Assistant] It's like bittersweet because we're so close to home and family and everything, but it is also really nice when you're driving and everything is just flat.


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[Assistant] As long as we're talking, that's what's good. If you have something to say, say it.


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[Assistant] But, in the end, Let's put some massive smile on your face. It was Nicole who claimed victory.


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[Assistant] Tonight, amidst the magic of Margaret River, a team challenge that could determine their fate.


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[Assistant] Alright, so cakes are pretty much done. The fig leaf cream is pretty much ready to go. Great.


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[Assistant] Let me know if you see any colors. Red or yellow. Search this corner maybe.


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[Assistant] 1.38. We're gonna redo this math. This time we got 1.38. So now we're gonna square root this.


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[Assistant] It doesn't make sense that it's only five feet to that thing. Five feet is so small.


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[Assistant] Right, down to business. Two teams today. One apron, guys.


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[Assistant] Come on guys. There's only one left, so, beautiful. Thanks mate. Anushka, Tessa, Tim, you're the yellow team. Larissa, Christina, Simon, you're the green team.


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[Assistant] How are you going to cook those scallops? Honestly, scallops are, for, for functions, wouldn't even go there. So, how are you going to cook the scallops?


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[Assistant] Both teams, you're both mad. Dawn pan fried scallops for an entree, honestly. Okay. Prove us all wrong.


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[Assistant] Wow, look at it. It's a pumpkin off, a lamb off, a scallop off. But guys, you've only got 75 minutes. Let's go. Come on. Come on.


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[Assistant] Oh, you can feel it. You have finals week. It's nearly there. It's in the palm of your hands. You just need to grab it. Fifteen minutes to go. Come on!


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[Assistant] Three minutes. Three more minutes. Come on guys. Yellow team are plating up. Come on green team.


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[Assistant] I agree Gary, the scallops is the thing that I wanted to look for in both the dishes, in those starters, because it's a tough thing to do, that many scallops, caramelise them perfectly, and I think all of us are not complaining about that. Great start, let's get the main course in.


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[Assistant] Oi, oi, well it's up to you, you wanna leave them hungry? Make a dish, make a dish, do something. You don't leave people hungry. Get a frying pan on, create a dish.


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[Assistant] It's a bit like you're walking through here. You'd be walking through discovering different textures on the ground with your feet. You get that in this dish and that's wonderful.


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[Assistant] And I'm surprised the ice cream set, because they were really struggling, weren't they? Well, when you've got to do main courses again, you've got a bit more time.


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[Assistant] Dave, once again, thank you so much. A big round of applause for Dave.


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[Assistant] Previously on The Amazing Race Canada. Edmonton! Woo! Eight teams race to Edmonton, Alberta. We're a detour for some teams to pick up the pieces.


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[Assistant] And leaving Jill and Sean one step behind to face their swan song. Every time we think of this, we're gonna have real joy in our hearts.


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[Assistant] The all-new 2019 Chevrolet Blazer RS. A once-in-a-lifetime trip for two around the world. A quarter of a million dollars cash. And the amazing Race Canada.


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[Assistant] Built atop 4 billion year old rock, just 400 kilometers south of the Arctic Circle, Yellowknife is a place you just gotta experience for yourself. Let's do this.


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[Assistant] Here at Great Slave Lake, teams will find these handheld augers and traditional ice fishing equipment used by the Yellow Knives Dene First Nation. Using the handheld auger, teams will drill a hole through three feet of ice, then completely clear the ice and slush from the hole so that a properly baited hook can be placed on the wooden Dene fishing line.


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[Assistant] Once their line is ready for the catch, Sean the Fisherman will give them their next clue.


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[Assistant] Yellowknife is known as the diamond capital of North America, and in this roadblock, racers will find out what makes these Canadian mined diamonds some of the rarest in the world.


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[Assistant] Once here, Races will be presented with seven diamonds.


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[Assistant] Using this jeweler's loop, they will need to identify which 6 out of 7 are marked with a Canadian symbol, a maple leaf. Next, they must use the special Forever Mark Viewer to obtain each diamond's unique identification number, which proves each diamond is beautiful, rare, and responsibly sourced.


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[Assistant] And finally, place the diamonds in order from heaviest to lightest.


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[Assistant] Once they've sorted and identified these precious stones, Travis the Diamond Expert will give them their next clue. I do. I love Hard Rock. Let's do it. Let's do it. Supposedly.


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[Assistant] Chevrolet is opening up the amazing race Canada to all Canadians. Watch the show, then head to Twitter and answer a question about the latest episode for a chance to win an all new 2019 Chevrolet Blazer RS. Join the competition at twitter.com slash Chevrolet Canada.


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[Assistant] You are the first team to arrive, but because you failed to complete the map challenge, you are being assessed a two hour penalty. If you'd kindly wait off to the side here, I'll let you know when that's up. Thank you. Stay warm, you guys.


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[Assistant] Arthian Thanesh, you guys are the second team to arrive, but because Dave and Ireena took a penalty, you're team number one.


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[Assistant] Anthony James. In team number six.


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[Assistant] You guys are still racing, but because this is a non-elimination leg, you must complete a speed bump somewhere on the next leg of the race.


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[Assistant] Secondly, we crave for cheese because it contains an amino acid called tryptophan. Which boosts production of serotonin in our body.


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[Assistant] Serotonin is also called a happy chemical as it contributes to feelings of well-being and happiness.


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[Assistant] Our body can efficiently produce energy using sugar or carbohydrates.


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[Assistant] Lastly, we crave for tea or coffee mainly because of addiction to caffeine.


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[Assistant] Fermentation is a process in which natural bacteria and yeast break down the sugar and starch present in the food, producing lactic acid and other compounds.


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[Assistant] For decades, fermenting was a technique to preserve food.


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[Assistant] Firstly, as the fermented food is pre-digested or broken down by bacteria, these foods are easier for us to digest.


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[Assistant] Secondly, fermentation increases the nutritional value by producing beneficial enzymes and vitamins.


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[Assistant] Lastly, fermented foods contain probiotics which are good or friendly bacteria.


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[Assistant] They improve our gut health, thus leading to a healthy immune system.


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[Assistant] Obviously, cause whenever I eat spicy food, my mouth seems to be on fire.


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[Assistant] Shall I call the fire brigade? Oh, just listen. Capsaicin present in spicy food is not necessarily bad for everybody. Only those people who have a low tolerance level or don't have a habit of eating spicy food can experience some problems like burning mouth, irritation of the stomach lining, heartburn, etc.


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[Assistant] They create the perfect combination of salts, sugars, spices, etc., which excite our taste buds, thus activating our brain's reward system, making us feel good.


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[Assistant] Besides this, if we compare these foods, the quantity of healthy food looks more, right? But surprisingly, they both contain the same number of calories.


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[Assistant] What? Yes. Now, since healthy food also contains fiber and water, they add up to the volume, thus filling our stomach.


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[Assistant] Whether it is french fries, certain fruits, curries or even cookies. We like at least a little salt in all these foods.


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[Assistant] According to researchers, we have evolved to like salt maybe because our bodies need salt for survival. What? Salt for survival? Indeed.


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[Assistant] Thus, salt in food makes it appealing and tasty. In addition to this, it is found that salt suppresses bitterness better than sugar. Researchers aren't sure how.


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[Assistant] Some researchers suggest that salt neutralizes the bitter tongue receptors. While some suggest that on adding salt, the brain interprets the taste as less bitter.


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[Assistant] Girls from Saskatchewan are the toughest you'll see, so we got a lot left in us still. Alright, Mr. Fishy. Yeaah, Fishy.


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[Assistant] So we saw the yellow team come out and everyone was saying how delicious it was. And then we waited. And we waited. And our meals didn't come out.


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[Assistant] It was a bit disappointing. We were all a little bit hungry, but you know, when it came out, it was lovely.


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[Assistant] There's still a lot of teams here. We gotta be fast. Okay, so 64, 24 minutes north, 10, 15, 20, 24. Here we go.


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[Assistant] Welcome to this week's immunity, and of course welcome back. Matt, do you remember this point in the competition?


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[Assistant] What's under the cloche? What is under the cloche? I think they'll like this. What do you reckon? Today? You're all cooking with?


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[Assistant] Because as soon as you said poached chicken, I just went, uuuh. Really?


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[Assistant] The reason we told you about the yakitori is just because it's the idea of it.


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[Assistant] Can you do me a favor? Can you just hone this idea in? You don't need to do that many things. I know you want to.


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[Assistant] There's some really solid flavours and textures in there. The cauliflower puree is smooth and delicious. But the chicken's overcooked. Which is a real shame.


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[Assistant] Larissa, I don't care. I know exactly what you meant. Thank you. And you know what? I'm absolutely thrilled with the look of that dish because that is not what I thought I was going to get. Right.


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[Assistant] Ah, Larissa. Larissa, Larissa, Larissa. That is a knockout dish. I take everything back.


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[Assistant] That chicken is just beautiful. Really beautiful. I think it's absolutely lovely. And it's that, it's that play between the, the kind of pillowy sauce, the mayonnaise-y sauce with the furikake and that brown sauce. I love


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[Assistant] Derrick, he was smart, he said I'm going to make a stock, dry the flavour into it, and then serve the chicken. And I thought it was absolutely delicious. You loved it too, there you go.


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[Assistant] This is how it's gonna work today. Larissa, you have 75 minutes.


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[Assistant] Adam, because you're the professional, you only get 60 minutes to cook. Larissa, usually you have the choice of a hero ingredient or different pantries.


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[Assistant] Today, you get to choose any ingredients you want from an open pantry.


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[Assistant] But, and here's the kicker, they all have to fit in one basket.


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[Assistant] And you can only go to the pantry once.


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[Assistant] And now it gets better. Because whatever you pick...


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[Assistant] Adam gets exactly the same ingredients. No more, no less. Choose well.


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[Assistant] And Adam, you won't find out what those ingredients are until it's your time to cook.


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[Assistant] How are the nerves now, Adam? Uuuh, yep.


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[Assistant] Now, Matt George and I will be tasting your dishes in a blind tasting. We won't have any idea who's cooked which dish.


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[Assistant] Each of us will score you dishes out of 10, so there's a maximum of 30 points up for grabs for each of you. Larissa, if you score higher than Adam, you take out the pin. So Adam, time to head to the storeroom. Matt, Larissa.


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[Assistant] Time to head to the pantry and we will see you later. Good luck guys. Good luck both of you.


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[Assistant] I love the crunch. I love the praline and the ice cream. The cornflake. That's really tasty.


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[Assistant] We are. We are. Let's go and find out who cooked which dish and reveal the scores. Let's do it.


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[Assistant] Larissa, I scored your dish. Seven out of ten as well.


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[Assistant] It was a weird selection of ingredients. We knew that you'd use some strategy when you picked them, but it was a very pretty looking dish. And we were all impressed, I think, with the way you combine the textures.


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[Assistant] Saskatoon! After the last leg of the race, there's a little bit of tension around with Dave and Irina. Are you kidding me? How can you live with yourself? You're such a cheater.


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[Assistant] You're talking about being fair. At the caves, you went to my board, you copied my answer, and then you wiped it off. You're not gonna own that? I wiped it off, 100%. And you wrote down the answer? Yeah.


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[Assistant] We're going beat. I'm from Northern Ontario, Sudbury, mining town. My dad, stepfather, all my uncles are all hard rock miners. Make my family proud and get out of here fast. Wow. I don't understand what's going on.


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[Assistant] Right here, Amy, Amy, Amy, Amy, Amy, come on. Teacher!


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[Assistant] I say you dance and I call. Okay, let's go.


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[Assistant] I'm hesitant to even make a try because I know I don't have it memorized. If I don't have it memorized, I can't make the calls. Ah, this is not right. When you meet your partner, do a do-si-do.


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[Assistant] If anyone would have ever told me that I would be on stage, I would have thought they had lost their minds.


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[Assistant] I battled weight my entire life. And after my third kid, I wasn't chasing any dreams. So I decided to take matters into my own hands. I started to run. Okay, great, I'll run five, I'll run ten. I'll do a half marathon. I lost upper two hundred pounds. You can do anything you really want to put your mind to. When you're ready, you'll do it. One time in the middle. Four less, four men start left one time in the middle.


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[Assistant] I know how bad Amy wants to get out of here. She's got the dance down and I feel like I'm letting her down.


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[Assistant] We're feeling a little worried, but you never know what's gonna happen. You just gotta keep positive and we're gonna do it.


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[Assistant] Oh my goodness. How is that for an arrival? You fly in by helicopter over the beautiful city of Perth and then you run out onto the hallow turf of the brand spanking new Optus Stadium. And that is what we call an arrival.


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[Assistant] We might as well say it formally, welcome to Perth in the beautiful state of Western Australia.


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[Assistant] Hey. Oh, sweet. Guys, it's gonna be a great week, so fire up and give us some of the best food that you've ever cooked.


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[Assistant] Hey guys, hello. Tim. G'day boys. Alrighty. What's happening here?


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[Assistant] You were the last man on the ground looking at the ice cream of Christina. Does it look alright? You got a sense that she was wishing...


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[Assistant] For me, I think the gnocchi are really good. They're lovely and light. And I love the fact that you've caramelized them and they've got this kind of little crusty finish.


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[Assistant] Little palm souffle. It's delicious and gorgeous. The thing that doesn't work is the, you know, the boingy skin. It's not as crispy as it could be.


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[Assistant] You've thought about how the mandarin is going to play into, you know, the butter and the potatoes and the fish and the crispy skin, which is really good. So it's a very, very well balanced dish. It's really lovely.


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[Assistant] What a fabulous start to the day. I mean, let's just say that. But our job right now is to pick the best dish out of the mystery box. We'll be back in a minute.


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[Assistant] Wow, that was an interesting cook. Great mystery box to start us off in Western Australia. And three dishes that stood out. Larissa, perfectly cooked fish. And your mandarin butter sauce was beautifully bright.


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[Assistant] Tessa. Perfectly cooked fish.


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[Assistant] And those straw potatoes, crispy and delicious. Adhanushka! Guess what? Perfectly cooked fish.


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[Assistant] And the three of us love those buttery potatoes. So the battle of the perfectly cooked fish, huh?


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[Assistant] We also loved the addition of Mandarin sauce.


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[Assistant] And that was the prettiest dish that you've put up so far.


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[Assistant] That's why you are this week's mystery box winner. Well done.


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[Assistant] Gee, there's some beautiful ingredients, isn't there? Lots of local stuff, local cheeses, herbs, all sorts of things. So, really a lovely kind of start to do a surf and turf. Any ideas? Anyone who needs what we don't want to see?


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[Assistant] There's a lot of weird, no there's a lot of really good ingredients but there's a, I can't pick what you're cooking, there's grapes and galangal. Like where are we going?


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[Assistant] See, there really were no excuses. You had to put up beautiful dishes and in fact, there is some spectacular food out there and we can't wait to taste your surf and turfs. First dish up, Tim.


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[Assistant] You had a bench full of ingredients. You had grapes and all sorts of things on your bench. Bread, there was loads of stuff.


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[Assistant] And you've paired it back and by making that more of a kind of a spiced apple chutney you've given it some character and some flavour and you've relied on that to then carry those scallops. And I thought when you put all that puree on the plate that maybe it was going to be too sweet, some other scallops, but it doesn't and I think it's really tasty. It's hearty and tasty.


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[Assistant] I think I know where you were trying to go, but I'm not sure that it works entirely.


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[Assistant] For me, there's some solid flavour in there, but I don't think it's successful.


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[Assistant] But this is a point of not being able to grab the mistake and just making the best of what you had.


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[Assistant] You know what is more surprising and delightful than yum? It's just the creativity. It is unexpected.


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[Assistant] You've got this kind of little tumble of, you know, this crisp gremolata with curry leaf in it, which


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[Assistant] Random idea, but absolutely brilliant. Over the top of the seared scallops. And that's just beautiful sauce. And the most sophisticated presentation.


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[Assistant] We asked for Surf and Turf 2.0. I think you delivered. You've done really well, mate. Thank you.


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[Assistant] And I think what I'm most pleased about in terms of all the dishes is they've taken surf and turf and tipped it upside down. Yeah. And what, probably three top dishes? Absolutely.


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[Assistant] Boiled up the lamb and lots of sauce. Beautifully cooked. Brined. Cooked.


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[Assistant] Little puddle of the sauce, just enough to take it to a different place.


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[Assistant] Brilliant stuff, well done Tessa. That's the kind of food we're talking about.


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[Assistant] And isn't it amazing when you get to this point in the competition, good ain't enough to beat good. It's gotta be next level. And this is now what this competition's all about. We're running into finals week and you can feel the pressure. But it's about surviving that pressure. If you wanna win. That's enough said from us. What are you hanging around for? Get out of here. Well done.


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[Assistant] We're in Swan Valley. We're so lucky that it's a gorgeous day and a perfect opportunity for us to be making some beautiful food.


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[Assistant] Today's massive. There's a spot in finals week up for grabs. I want that top spot and I'll do what it takes to get there.


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[Assistant] There's only seven of us left in the competition now and it's getting really tough.


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[Assistant] But hopefully I get something that works in my favour.


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[Assistant] Looking at all the different types of chocolate, I've got a clear dish popping up in my head.


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[Assistant] I'm being really ambitious with this dish idea because now isn't the time to play it safe.


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[Assistant] Alright Tess, what did you get? I got chocolate from Whistlers.


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[Assistant] I'm backing myself today and I'm feeling really good. I'm making a salted dark chocolate tart with uh, potentially a fujoah sorbet. I do love a really good chocolate tart. I haven't made too many, so hopefully I can get my ratios right.


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[Assistant] The first thing I get onto is getting my pastry made so I can have it rested in the fridge before I start to blind bake it. Good work, Cass. Thanks, guys!


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[Assistant] The dish I'm making is a dark chocolate tart with a fujoah sorbet.


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[Assistant] Now my pastry is resting, I need to get onto the filling for my tart. This filling is really gonna hero the dark chocolate. Bye!


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[Assistant] I've almost finished my filling and my pastry is just about to be cut and gone in the mould. And then I need to move on to what I'm serving it with. I'm taking a huge risk. I've been so ambitious with my dessert.


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[Assistant] I'm feeling so much time pressure. I just hope I can get it all done. I ain't giving up, girl.


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[Assistant] Great. I'm freaking out. I'm running out of time. There's one minute left. It's time to unmold my tart.


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[Assistant] If I don't get this tart up, I will kiss my spot in round two, goodbye.


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[Assistant] If I don't get this tart up, I will kiss my spot in round two goodbye.


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[Assistant] That's so yum. The tart looks so beautiful. It's perfect. It's exactly what I wanted.


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[Assistant] I've cooked a dark chocolate tart with a fijoa sorbet and some fresh fijoa.


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[Assistant] Even though Nicole is such a good friend of mine, I need to stay focused.


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[Assistant] I wanna get through to finals week, so I need to play to my strengths.


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[Assistant] I'm gonna make a really nice broth. I'm gonna start with a French base, but use Japanese flavours.


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[Assistant] I'm cooking a sort of Japanese style uhm, with that beautiful spangled emperor. I'm gonna do a Japanese style broth. I'm gonna poach the flesh, the fish fillet, and make that skin really crispy.


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[Assistant] I take out two clean big fillets from either side of the fish.


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[Assistant] It looks similar to a red empress, so I'm feeling pretty confident.


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[Assistant] My fish is filleted and I am just onto my broth that's gonna have that nice umami flavour. And I'm making a nice vibrant parsley oil.


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[Assistant] To make my broth, I start caramelizing a base of onions, carrots, garlic, celery, fennel.


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[Assistant] After my mirepoix is softened, I add the fish bones into my broth.


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[Assistant] Hey, how you going? Good, how are you? What are you making? I'm doing a fish broth, but it's got sort of umami flavours. It's an Australian version, but it's going to be using...


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[Assistant] I need to start cooking this fish if I want to get it cooked in time. I'm just gonna pan fry it I think.


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[Assistant] It's quite muscly, firm fish, so I just don't think it would go that well with poaching.


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[Assistant] To cook the fish, I first started off in a really hot pan with some oil, skin side down so that that skin gets nice and crispy, and then I put it straight in the oven.


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[Assistant] To win I need to make sure I put up a really good dish and I need to get that broth perfect. Come on Tessa, focus on the flavour.


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[Assistant] I'm starting to feel the pressure build a little bit, which I'm a little bit worried about.


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[Assistant] I'm balancing my broth with a little bit more soy and a little bit more lime juice. I want to get that perfect salty sour sweetness happening.


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[Assistant] To plate up, I get my fish fillet skin side up on the plate, scatter around some of that charred broccolini, and serve my broth on the side.


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[Assistant] Fast Track to Finals week position is just playing on my mind.


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[Assistant] I'm just so emotional right now because, you know, I really want to win today.


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[Assistant] I have doubts I'm not extremely happy.


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[Assistant] I'm questioning my broth and what's playing on my mind right now is what the judges are going to think of the decisions that I've made.


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[Assistant] Pickled daikon, charred broccolini and some crispy gnocchi.


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[Assistant] Just cause I always put pressure on myself, so it's just added pressure.


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[Assistant] Yeah, I wanted to play around with flavours that I've been playing around with lately and I love, you know, really rich, deep umami broths. I wanted to do that today.


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[Assistant] So, you're each going to be responsible for one of those courses. We're looking for a first course, an appetiser.


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[Assistant] Course two, a little bit more substantial. Course three, I suppose you're coming with a main.


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[Assistant] So talk amongst yourselves and work out who wants to do which course.


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[Assistant] It's man with a gentle wax dressing and an emulsion made of egg yolk and the coral.


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[Assistant] There's nothing to go wow about, there's nothing to kinda go bang about. I'm disappointed.


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[Assistant] Delicious pumpkin. Yea, for me I love everything. You know what, the free dish is in. Christina's in the box seat for one of those two places remaining that cook off of Finalsby.


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[Assistant] Here's the king of the gourmet toastie. Wow. Oh. Hello. So, here's Tim's French toast with beer wash rind cheese and finger limes.


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[Assistant] Thank you. Well, here's Larissa's dish. It's plum and ginger bomb Alaska.


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[Assistant] It's kind of a plum and ginger bombed out Alaska. It's all the makings but without the coating.


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[Assistant] For 20 diners in one of the finest restaurants in Australia. That's something you gotta think back on with a huge amount of pride. Matt, how do they go in the kitchen?


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[Assistant] Can't wait to see ya. Hope you're having the blast of your life. We love you much. Hope to see you soon. Bye bye. See ya.


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[Assistant] Alright, we're making some ground in Saskatchewan. Dead, dead, dead, dead, dead, dead. Go back.


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[Assistant] It generally works perfectly. Just like me, right? Nah. Huh?


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[Assistant] When we inhale, our diaphragm contracts helping us take in air into the lungs.


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[Assistant] When we exhale it relaxes, helping us give out air.


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[Assistant] However, sometimes this contraction does not happen properly.


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[Assistant] Eating too much too quickly causes our stomach to swell, causing discomfort to our diaphragm. Due to this, our diaphragm contracts irregularly in a jerky way, making us suck air suddenly. This air rushes through our voice box, making the vocal cords to close suddenly, creating a hiccup. Topic Pathogens. Why do we get fever? So that we can take a holiday from work.


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[Assistant] Nah. Fever is a protective response of our body to fight against pathogens such as bacteria, viruses and fungi.


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[Assistant] These pathogens cause diseases. Hence, when pathogens enter our body. The immune cells such as white blood cells produce chemicals called pyrogens. Which are released into the bloodstream. I thought like movies, they are released in theatres. Please, pay attention.


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[Assistant] Hypothalamus, which is a small part of our brain, regulates our body temperature.


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[Assistant] However, when these pyrogens reach the hypothalamus, it starts to raise our body temperature, thus producing fever. Now, one of the reasons for producing this fever is that many pathogens cannot survive at high temperatures. Thus, they die and we remain safe. Topic, pimples.


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[Assistant] This gland produces an oily substance called sebum. Sebum comes up to the skin surface through a pore and moisturizes our hair and skin. Oh, like a moisturizer? Absolutely. Ohhh.


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[Assistant] Our immune system responds to this infection by sending blood and immune cells. Blood makes the area red, whereas the immune cells kill the bacteria, resulting in inflammation and formation of a pimple.


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[Assistant] No, they panned for thermoregulation. Thermoregulation is the process by which organisms maintain their internal body temperature. Oh well, I use an air conditioner.


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[Assistant] Oh, you're unbelievable. When we humans feel hot, the sweat glands which are present all over our body produce sweat. Sweat is about 99% water. This water takes our body heat and evaporates, helping us to lose heat.


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[Assistant] Due to this, the water in their saliva evaporates taking their body heat, thus helping in thermoregulation.


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[Assistant] Not at all. Wait, I'll explain. Our tongue is actually a muscle which consists of many taste buds or receptors. Are they similar to my earbuds? Nah.


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[Assistant] When foods having flavors such as sweet, salty, sour, bitter or umami come in contact with these taste receptors and activate them, they send signals to the brain, telling us their taste.


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[Assistant] However, when we eat mint, it feels or tastes cold. This is because mint contains a compound called menthol. Menthol does not activate the taste receptors. But instead, it activates the cold sensing receptors in our tongue. Hence, these receptors send messages to our brain signaling cold.


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[Assistant] As a result, the brain thinks that something cold is present in our mouth, thus making mint taste cold.


[User] Please transcribe this text

[Assistant] Why do we snore? I don't snore. I sing.


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[Assistant] Snoring is a noisy rattling sound occurring during sleep. Oh really? I thought snoring is a pleasing piano sound. Please listen. Snoring is basically caused due to obstruction of air in our respiratory tract during breathing.


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[Assistant] Normally, when we aren't asleep, our mouthparts like soft palate and uvula keep this tract wide open, allowing air to pass easily.


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[Assistant] Will it give color to my door? Oh, please listen. Besides giving color, melanin also acts as a natural defense against the sun's harmful ultraviolet radiation. When we are in the hot sun, our skin which is exposed to the sunlight activates its melanocytes, causing them to produce melanin.


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[Assistant] Melanin absorbs the ultraviolet radiation, thus protecting us and in due course darkening the skin.


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[Assistant] However, in some people, this melanin is not produced evenly.


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[Assistant] This means some parts of their skin produce more melanin as compared to other. Thus creating small dark patches on their skin called freckles.


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[Assistant] What causes nearsightedness? Excess staring at junk food. No.


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[Assistant] When light from an object enters our eyes, our eye lens bends it such that the image is formed on the retina. However, in some people, this image is formed before the retina. Such defect is called nearsightedness or myopia. A person with myopia cannot see distant objects clearly. But why? Wait. I'll explain.


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[Assistant] Why do my eyes glow red in photos? Because there is a devil hidden in you. Oh, stop bluffing!


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[Assistant] In bright light, the iris contracts making the pupil smaller, thus allowing less light to enter into our eyes.


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[Assistant] In dark, the iris relaxes making the pupil larger, thus allowing more light to enter and also exposing the blood vessels in our eyes. Hence, when we take a photo in such a dark environment, the flash of light from the camera floods into our eyes at once.


[User] Please transcribe this text

[Assistant] Some of this light gets reflected from the blood vessels onto the camera before our iris can contract, making our eyes glow red in photos. Why does spicy food make your nose run?


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[Assistant] Because it is not that strong to make me run. Heh. Nah.


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[Assistant] Now, spicy food items like chili, mustard, horseradish and wasabi contain chemicals called capsaicin and allyl isothiocyanate.


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[Assistant] I'm just thinking of both our parents that have escaped the war from Sri Lanka as refugees. I can't imagine what they went through to get here. Sacrifices they did so that we get to be here in this moment and experience this beautiful country. I couldn't be more proud to be Canadian.


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[Assistant] Oh my god, we're bungee jumping. It's not the height, I don't like jumping. You ready?


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[Assistant] Oh my god, are you serious? Oh god, oh god, oh god.


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[Assistant] What if I fly off my chair? It's like a big swing at a playground. I don't like this.


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[Assistant] Oh my god, oh my god. Drive yourselves to Deep Bay Marine Fuel Station and search outside for your next clue. Good job, babe. You bungee jumped.


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[Assistant] One more, babe, one more. Oh, babe, what's this? Oh, that might be one. You wanna get a check?


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[Assistant] At the other challenge, they helped us and they knew the answer right away, so. Karma's a beautiful thing.


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[Assistant] It's hard to wipe a smile off my face, but this is definitely something that'll do it.


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[Assistant] Uncle! Hurry up! Come, come, come, babe! Here you go! Thank you! Who wants to press their luck?


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[Assistant] We are heading to that. There's no description. Makes us a little nervous if you pick the wrong detour. That's not in your skill set. Might cost us a race. But we hopefully have a pretty decent lead. So we think we're okay. Dinesh looks so good in that suit and tie. Like, I was turned on, I'm not even gonna lie.


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[Assistant] It said four kilometers left, babe. You sure we haven't passed four kilometers?


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[Assistant] Okay, just don't answer, great. Babe.


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[Assistant] My memorization is usually really good, but under pressure and with words in different languages.


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[Assistant] Rodo Komai, Kagawa Akademi, Wakamono.


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[Assistant] Being able to survive this race with Anthony just shows that we are a strong team. We are a two-spirit married couple. Two-spirit means different things to different people.


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[Assistant] Okay, which one's your favorite? I'm pretty confident on most of my identifications and so I focus on the two that I'm not sure about. Check.


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[Assistant] If you choose the wrong detour, it could get you eliminated. I feel like apple sorting is tedious. It can be. We know that nature is complicated, so we're skipping the apples and going for the puck. Oh yeah, someone in a black truck. I think David Arena just went by.


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[Assistant] I used to play hockey for 10 years from like age 4 to 14. I played roller hockey growing up. So it's at the Acadia University. The dressing rooms are there. Hi. Hi there. Oh, I knew it was those things. Can you do it?


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[Assistant] Oh my gosh. Okay, that was a good pass. Okay, cool, let's go with time.


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[Assistant] When James gets frustrated with me, I just fall apart.


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[Assistant] I literally stress out, anticipate the worst. Do you think other people are choosing apples? Probably. At this point, I can either feel like a total failure or I can just let him have his hissy fit and get back to the start point.


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[Assistant] Are we the first ones? Yea, I believe we are. We arrived to a field with five staked out areas. This is the first one. We have to drive our Chevrolet to each of the areas and back it in. Do you want to look at the camera? No, let's go straight back.


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[Assistant] And then we have to lower the tailgate and use the tailgate cam to copy and decode the lyrics to Farewell to Nova Scotia.


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[Assistant] Let your mountains dark and dreary be. Okay, got it. Okay, one more.


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[Assistant] I feel like this one's first. Farewell to Nova Scotia, the sea-bound coast. Then put this one. Will you ever heave a sigh or a wish for me? I think that's it.


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[Assistant] Is that Sam? Yeah, Sam and Sarah. Okay, we see people.


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[Assistant] That tailgate camera is crazy. It makes it so easy.


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[Assistant] Lead the patrons and farewell to Nova Scotia to receive your next food. Press play.


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[Assistant] We're heading to Muskoka. The final three race to win it all.


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[Assistant] We are now in last place. I'm so scared that I'm about to lose this leg of the race for us.


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[Assistant] We know this is the last leg before the final, like we need to be top three. I-I felt so lost.


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[Assistant] That's Anthony and James. Anthony and James are still here, and we haven't seen anyone else yet, which means we are in second place. Holy moly, we're in second place. Let's do this. Let's do this. Holy moly, Sam. Holy moly.


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[Assistant] As athletes, we go through tough times, but this has been like a world of new experiences for us and it's so great to see what else we can pull out from ourselves.


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[Assistant] Chapter 26. The Monster in the River.


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[Assistant] Said the Tang Monk one morning. Wukong and his companions were eating breakfast.


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[Assistant] The monk sighed. Bajie put down his bowl.


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[Assistant] After he washed the bowls, the three companions headed down the road. They soon reached a river.


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[Assistant] The water splashed, and a purple monster leaked from the waves.


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[Assistant] He pulled out his iron bar and blocked the monster's spear. Clang!


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[Assistant] Bajie lunged at the monster, swinging his rake. The monster dived back into the river.


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[Assistant] Bajie dived into the water. Wukong waited.


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[Assistant] Sha Wujing, she called. The Tang Monk is here.


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[Assistant] The monster jumped out of the river and bowed.


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[Assistant] These two are his companions, said Guan Yin.


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[Assistant] She waved her hand toward Wukong and Bajie. Wu Jing looked surprised.


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[Assistant] Guan Yin disappeared, and Wu Jing joined the group.


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[Assistant] Oh really? said the monkey. Watch this!


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[Assistant] They've been saved two times already. That means they messed up two times.


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[Assistant] It's right there. This way. Fourth floor. Okay, cool. First. Woo.


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[Assistant] Also, don't forget to subscribe to our YouTube channel.


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[Assistant] You're looking much better than last time. We just need to focus on the details. These need to go forward.


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[Assistant] And if I sleep with him, he's gonna take care of me in the firm. And if I don't, he's gonna fire me.


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[Assistant] They wouldn't let me say goodbye to anybody. They wouldn't write me a letter of recommendation. I wasn't looking for a payoff. All I wanted was for it to stop.


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[Assistant] On this leg, it is everything you've got. Get yourself into that final three and I know everyone else is gonna be gunning for it just as hard as we are. So this is gonna get interesting.


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[Assistant] We have four left to figure out. Then Macintosh are these really like flat, wide apples. I flopped two and I think it's right.


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[Assistant] Mmm, I don't know. But totally fine. I love my sister, but she drives like an old lady. Pylon on your side. I got it, yeah. Okay, you're good, I'm on. You going?


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[Assistant] Do what she told you to do. Like I didn't hear what she called it. Did you hear what she said? No. That's why I wanted your pen, Joey. I wanted to write down what she was saying. You didn't ask for my pen. I did, I said give me your pen. I didn't even hear you. We're stopping and we're asking, okay?


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[Assistant] We're very, very close. And the finale is at stake.


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[Assistant] Root info, make your way to the Royal Ontario Museum. Teams must drive from Charleroi back to Quebec City, where they will board a train and head to Toronto via Montreal. When they arrive at Union Station, they'll make their way to the Royal Ontario Museum and search for their next clue.


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[Assistant] What? Let's go! Don't make a wrong turn! We won't see you!


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[Assistant] Here at the ROM, teens must search for 10 different objects from the museum's permanent collection and collect a letter stamp from each one.


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[Assistant] When they finally arrive, teens will be released in five minute intervals based on their sign up order at the iconic Terry Fox monument, where they'll receive their next clue.


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[Assistant] On September the 1st, 1980, Terry Fox ended his marathon of hope just outside Thunder Bay.


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[Assistant] Decades later, his journey is honored every year in Canada and around the world, helping raise over $750 million for cancer research. Terry Fox continues to inspire us every single day and is proof that one brave person can change the world.


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[Assistant] Teams have loaded into a 2019 Chevrolet Spark and will now make their way to this local Shell station. Here, they must fuel up with Shell V-Power Nitro Plus to receive their next clue.


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[Assistant] Teens must now make their way to Thunder Bay's Family Fun Emporium. Wackies!


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[Assistant] The first team to arrive will have their pick of which game they want to play. The last team left at the face-off will have to wait out a predetermined penalty before they can keep on racing.


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[Assistant] Using these top of the line DJI Mavic 2 Zoom drones, racers will have to spot four of these stuffed moose toys in this massive field.


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[Assistant] In cutting a wedge, teams must make their way to the award-winning, family-run Thunder Oak Cheese Farm. The first dairy farm in Ontario to produce Gouda, a famous Dutch cheese.


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[Assistant] Once there, teams must locate a specific numbered Gudowheel, which they'll need to cut and weigh exactly.


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[Assistant] Making sure it is between 230 and 270 grams. Finally, teens must correctly package 32 individual pieces of this natural locally made cheese. Once the good has been prepped and packaged to the exacting standards of Thunder Oak Farms, Walter the Cheesemaker will give them their next clue.


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[Assistant] Alright, race fans, it's the Sisters vs. the Olympians, the team with the most goals after three minutes wins.


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[Assistant] I know we counted the fruit correctly, said one priest, but we'll count again anyway.


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[Assistant] Chapter 27. The ginseng fruit.


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[Assistant] He swung his iron bar and the animals ran back into the forest.


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[Assistant] When they reached the abbey, Bajay knocked on the door. Two priests opened it.


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[Assistant] The priest looked at the Tang monk.


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[Assistant] Wukong went back outside. Wujing went out to get the bags.


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[Assistant] Said one priest. He pointed to a door in the back of the room.


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[Assistant] Bajie went into the kitchen while the Tang monk talked to the priests.


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[Assistant] The priests tried to convince him that the fruit wasn't a baby. But the monk just shook his head.


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[Assistant] The priest took the ginseng fruit out of the room and into a hallway.


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[Assistant] The two priests shared the ginseng fruit. Baje was in the kitchen nearby. He had heard everything they'd said. His stomach growled.


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[Assistant] You know, maybe you can play now. Me and my associate were just starting up. How about you two against me? I'll just play. Tom, seriously, I'll even, I'll spot you three sets. Alright, I'll see you later then.


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[Assistant] Yeah, you and 5 million other fantasy footballers. I mean, the guy generates 200 million per annum, right? He still uses his fraternity brother as a general counsel. And someone with that many assets just makes me sick.


[User] Please transcribe this text

[Assistant] You just missed a great game, we were, uh, we were just, I was just beating him.


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[Assistant] Jessica, before we get started, uh, there's something in the retainer that Tom pointed out. It's, it's not a big deal, really. We were just- No, no, no, no, no, no, no. Like I said, we're here to make you happy. Right?


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[Assistant] It is that time again, isn't it? What time? Peanut cup time.


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[Assistant] They all looked so damn happy to me.


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[Assistant] I don't need you to tell me about my sales calls, Linda. I got three of them before the damn office is even open.


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[Assistant] Linda, that is what I am trying to do!


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[Assistant] This part of my life is called being stupid.


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[Assistant] Chris? Yes. Tim Brokin, Resources. How are you? Come with me. Yes sir.


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[Assistant] Like I said, it's part of my life. It's called being stupid.


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[Assistant] There's a ginseng tree at this abbey. They said its fruit is delicious and valuable.


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[Assistant] You're a human, master, said Wukong.


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[Assistant] You couldn't see that the woman was really a spirit who wanted to harm you. Unfortunately, she got away.


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[Assistant] That's the evil spirit woman again, thought Wukong. If I don't destroy her, she'll harm the Tang monk.


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[Assistant] But if I do hurt her, the monk will make my head explode! Wukong sighed.


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[Assistant] I must protect the Tang monk no matter what, he thought.


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[Assistant] If you really want me to leave, I'll leave. But don't come looking for me when you need help.


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[Assistant] Can you, can you beat your little rug when nobody's out here? It's dust and shit all over the place.


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[Assistant] We want to do this not only for ourselves, but for our organizations that we represent. The Classroom of Champions and Believe Initiative, this is why we're here.


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[Assistant] How did that happen? I don't understand. You're so fast.


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[Assistant] Blue, please. We can definitely catch up. From here, we've been studying. We've written notes. Seven.


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[Assistant] It's not in on this side, so. I need that thing to like, hammer it in again.


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[Assistant] Red and yellow candy canes? No.


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[Assistant] Okay, let's go check the example. Anthony and James aren't too far ahead. We got this. Okay, so go sprinkler, connection, sprinkler. Okay, let's go get our pipe.


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[Assistant] There you go. Is that fit? Yeah. Everything else should be, you should be using.


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[Assistant] It's been so great to strengthen my friendship with Sam and see how great of a teammate he is.


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[Assistant] Seeing Canada coast to coast has been such an incredible experience. The people here are so kind, so supportive. This country is so diverse.


[User] Please transcribe this text

[Assistant] What you see in front of you with these sprinkler heads running is the example section. The pipe on the example is hooked up exactly the way we want it hooked up on all the other sections. Same number of pipes, same number of fittings.


[User] Please transcribe this text

[Assistant] Confused? Obviously. Alright, I'll explain. Millions of years ago, people living near equator received a lot of sunlight and ultraviolet radiation. Now, ultraviolet radiation is actually absorbed by our skin to produce vitamin D.


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[Assistant] But excess radiation can damage our skin cells. Hence, the skin of these people produce more melanin to block the excess ultraviolet radiation.


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[Assistant] Thus, over time, these people and their succeeding generations adapted to have a higher level of melanin in their skin, making their skin darker.


[User] Please transcribe this text

[Assistant] However, people living away from equator receive less sunlight and less ultraviolet radiation. Hence, in order to absorb sufficient ultraviolet radiation and produce the essential vitamin D. These people and their following generations adapted to have a lower level of melanin. Thus making their skin lighter.


[User] Please transcribe this text

[Assistant] The West. Chapter 31. Guan Yin's Vase.


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[Assistant] The two priests pushed the Tang monk toward the enormous frying pan.


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[Assistant] Said the monkey. He gave Bajie a nasty look.


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[Assistant] Wukong shot out of the abbey and was gone. Bajie shook his head.


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[Assistant] Wukong soared through the air until he came to Mount Podolaka.


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[Assistant] Guan Yin was meditating in her pagoda. Bodhisattva! cried the monkey.


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[Assistant] What happened to the tree? asked Guanyin. She gave the monkey a suspicious look.


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[Assistant] A short while later, Wukong and Guan Yin arrived at the abbey.


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[Assistant] Guan Yin told Wukong, Bajie, and Wu Jing to stand the tree back up.


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[Assistant] Wanyan rose into the air and poured the dew over the ginseng tree.


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[Assistant] As the dew droplets rolled over the branches, light sparkled.


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[Assistant] Soon the tree looked just as it had the day before.


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[Assistant] To thank everyone, the Great Immortal decided to host a feast.


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[Assistant] He said, Everyone went back into the abbey.


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[Assistant] The two priests, brought in trays of ginseng fruits.


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[Assistant] Don't worry about it, said the monkey. He took a bite of his fruit. The Tang monk looked nervously at his fruit.


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[Assistant] It's safe to eat, Guan Yin assured him. The monk took a bite and smiled. He looked at the ginseng fruit again.


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[Assistant] The next morning, the travelers headed west along the road.


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[Assistant] In this race, my fear of heights was a massive deal.


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[Assistant] This is hard. I think I gotta hit a target and I'm gonna be high up over water. I'm afraid of heights. I'm getting over my fear for the second time on the Amazing Race Canada.


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[Assistant] Never done anything even remotely close to this. I tried wakeboarding but I couldn't even get up. Stay calm, stay calm, stay calm.


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[Assistant] I want my daughter back. And I want that monster destroyed!


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[Assistant] Alright, now that we've seen efficient implementations of algorithms that can solve the unifying problem for huge problem instances, let's look to see how that might be applied.


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[Assistant] There's a huge number of applications of Union Fine. We talked about dynamic connectivity in networks. There's many other examples in our computational infrastructure.


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[Assistant] Uh, down at the bottom is one as important one as in, uh, image processing for, uh, understanding how to label areas in images.


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[Assistant] Uh, we'll see later Kruskal's minimum spanning tree algorithm, which is a graph processing algorithm, which uses, uh, union find, uh, as a subroutine.


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[Assistant] Uh, there's, uh, algorithms, uh, in, uh, physics for, uh, understanding physical phenomena that we'll look at an example, uh, in many others, uh, on this list.


[User] Please transcribe this text

[Assistant] So the one we're going to talk about now is called percolation. That's a model for many physical systems. I'll give an abstract model and then just talk briefly about how it applies to physical systems.


[User] Please transcribe this text

[Assistant] So, let's think of an n by n grid, uh, of squares that we call sites. And we'll say that each site is open, and that's white in the diagram, with probability p, or blocked, that's black in the diagram, with probability 1 minus p.


[User] Please transcribe this text

[Assistant] And we define, uh, a system to, uh, we say that a system is percolated if the top and the bottom are connected by open sites.


[User] Please transcribe this text

[Assistant] So, the system at the left, uh, you can find a way to get from the top of the, top to the bottom, uh, through white squares. Uh, but the system on the right does not percolate. There's no way to get from the top to the bottom through white squares.


[User] Please transcribe this text

[Assistant] So that's a model for many systems. You can think of, uh, for electricity, you could think of a vacant site as being a conductor and a, and a blocked site as being insulated. And so, uh, if there's a, uh,


[User] Please transcribe this text

[Assistant] Or you could think of it as water flowing through a porous substance of some kind where a vacant site is just empty and a blocked site has got some material and either the water flows through from top to bottom or not.


[User] Please transcribe this text

[Assistant] Or you could think of a social network where it's people connected and either there's a connection between two people or not and is there a way to get from one group of people to another.


[User] Please transcribe this text

[Assistant] So, uh, if we, uh, we're talking about a randomized model where, uh, the sites are vacant with a given probability. Uh, and so it's pretty clear that, uh, if the, uh,


[User] Please transcribe this text

[Assistant] The probability that a site is vacant is low, as on the left, two examples on the left in this diagram. Uh, it's not gonna percolate. There's not enough open sites for there to be a connection from the top to the bottom.


[User] Please transcribe this text

[Assistant] If the probability is high and there's a lot of open sites, it definitely is going to percolate. There'll be lots of ways to get from the top to the bottom.


[User] Please transcribe this text

[Assistant] But in the middle, when it's medium, it's questionable whether it percolates or not. So the scientific question, or the mathematical question from this model is how do we know, uh, whether it's going to percolate or not.


[User] Please transcribe this text

[Assistant] Uh, in this problem and in many similar problems, there's what's called a phase transition.


[User] Please transcribe this text

[Assistant] Uh, which says that, uh, you know, when it's low, it's not gonna percolate. When it's high, it is gonna percolate. And actually, the threshold between when it percolates and when it doesn't percolate is very sharp.


[User] Please transcribe this text

[Assistant] Uh, and actually, there's, uh, a value as n gets large, uh, that if you're less than that value, it almost certainly will not percolate. If you're greater, it almost certainly will. Question is, what is that value?


[User] Please transcribe this text

[Assistant] This is an example of a mathematical model where the problem is, uh, is very well, uh, articulated. Uh, what's that threshold value?


[User] Please transcribe this text

[Assistant] Nobody knows the solution to that mathematical problem. The only solution we have comes from a computational model where we run simulations to try to determine the value of that probability.


[User] Please transcribe this text

[Assistant] And those simulations are only enabled by fast union find algorithms. Uh, that's our motivating example for why we might need fast union find algorithms. So let's look at that.


[User] Please transcribe this text

[Assistant] So what we're gonna run is called the so-called Monte Carlo simulation, where, uh, we initialize the whole grid to be blocked, all black, uh, and then we randomly fill in open sites.


[User] Please transcribe this text

[Assistant] Uh, and we keep going, uh, and every time we add an open site, we check to see if it makes the system percolate. Uh, and we keep going until we get to a point where the system percolates.


[User] Please transcribe this text

[Assistant] And we can show that the vacancy percentage at the time that it percolates is an estimate of this threshold value.


[User] Please transcribe this text

[Assistant] So what we want to do is run this experiment millions of times, which we can do in a computer, as long as we can efficiently do the calculation of does it percolate or not.


[User] Please transcribe this text

[Assistant] That's a Monte Carlo simulation, a computational problem that gives us a solution to this, uh, scientific problem where, uh, mathematical models nobody knows how to solve yet.


[User] Please transcribe this text

[Assistant] So, let's look in a little bit more detail of how we're going to use our dynamic connectivity model to do this.


[User] Please transcribe this text

[Assistant] So, it's clear that we'll create an object corresponding to each site and we'll give them a name from 0 to n squared minus 1 as indicated here. And then we'll connect them together if they're connected by open sites.


[User] Please transcribe this text

[Assistant] So the percolation model on the left corresponds to the connection model on the right according to what we've been doing.


[User] Please transcribe this text

[Assistant] Now, you might say, well, what we want to do is connect, check whether any site in the bottom row is connected to any site in the top row and use union find for that.


[User] Please transcribe this text

[Assistant] Uh, problem with that is that would be a brute force algorithm would, would be quadratic, uh, right on the face of it because it would have N squared, uh, calls to find, to check whether they're connected for each side on the top, not check each side on the bottom, much too slow.


[User] Please transcribe this text

[Assistant] Uh, instead what we do is create a virtual site on the top and on the bottom. And then, uh, when we want to know whether this system percolates, uh, we just check whether the virtual top site is connected to the virtual bottom site.


[User] Please transcribe this text

[Assistant] So, how do we model opening a new site? Well, to open a site, uh, we just, uh, connect it to all its adjacent, uh, open sites. So that's a few calls to union. Uh, but that's easy to implement.


[User] Please transcribe this text

[Assistant] And then with that simple relationship, we can use exactly the code that we developed to go ahead and run a simulation for this connectivity problem.


[User] Please transcribe this text

[Assistant] If we use a slow union fine algorithm, uh, we won't be able to run it for very big problems and we won't get a very accurate answer.