Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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For runtime implementers, passing the WPT suite means handling intricate corner cases that most application code will never encounter. The tests encode not just the happy path but the full matrix of interactions between readers, writers, controllers, queues, strategies, and the promise machinery that connects them all.
A developer wanting to use a new Web API must first understand it from a JavaScript perspective, then translate it into the types and APIs that are available in their source language. Toolchain developers can try to manually translate the existing web documentation for their language, but that is a tedious and error prone process that doesn’t scale.