> ## Documentation Index
> Fetch the complete documentation index at: https://docs.markz3d.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Durability formulas
This documentation explains how durability is calculated for ingredients/foods.
***
# Ingredient/Food Durability
Each ingredient (or food item that can be cooked) has a **durability value** depending on how well it is cooked.
The perfect cooking point is at 73% (0.73) of its cooking progress.
Durability scales as follows:
1. **From 0** → **0.73 cooking progress**
* Durability rises from **0%** → **100%**
* Example: halfway cooked (0.365) gives \~50% durability.
2. **From 0.73 → 1.00 cooking progress**
* Durability decreases from **100% → 0%**
* Example: burned (1.0) gives 0% durability.
The progressbar is completed at 73% after that it will start turning red and so burning
***
# Examples
**Cooking progress =** 0.50
**Durability formula:**
= (0.50 / 0.73) \* 100
≈ 69%
**Cooking progress =** 0.90
**Durability formula:**
= ((1 - 0.90) / (0.27)) \* 100
= (0.10 / 0.27) \* 100
≈ 37%
**Cooking progress =** 0.73
**Durability formula:**
= (0.73 / 0.73) \* 100
= 1 \* 100
≈ 100%
***
# Hamburger Durability
A hamburger’s durability depends on **two factors**:
1. How well its ingredients are cooked.
2. How many ingredients are used.
***
### 1. Ingredient Durability (80% of total)
Each ingredient contributes durability based on how close it is to the **perfect cooking point** (73%).\
We take the **average durability** of all ingredients in the burger.
👉 Example:
* 4 ingredients with durabilities **60%, 80%, 90%, 70%**
* Average durability = (60 + 80 + 90 + 70) / 4 = **75%**
### 2. Ingredient Count Score (20% of total)
The hamburger also gets a bonus depending on how many ingredients it has.\
Max bonus at 8 ingredients = 100%.
Fewer ingredients give a smaller bonus.
|
Ingredients
|
Score
|
| 8 |
100% |
| 6 |
75% |
| 4 |
50% |
| 2 |
25% |
| 0 |
0% |
👉 Example:
* 4 ingredients = 50% score
***
# Combine Them (Final Durability)
The final durability of the hamburger is calculated as:
Hamburger Durability = (
Average Ingredients Durability
\* 0.8) + (
Ingredient Count Score \* 0.2)
## Example
**Average ingredients durability =** 75% (0.75)
**Ingredient count score =** 50% (0.50)
**Durability:**
= (0.75\*0.8) + (0.50\*0.2) \* 100
= 0.60 + 0.10 \* 100
= 70%
***
# Examples
### 2 ingredients (cooked at 0.5, 0.6) and 6 filling ingredients
**Ingredient durabilities:**
0.5 → 68%
0.6 → 82%
**Average =** 75%
**Ingredient count score:**
(8 / 8) \* 100 = 100%
**Final durability:**
(75 \* 0.8) + (100 \* 0.2) = 60 + 20 = 62%
***
### 5 filling ingredients, no cooking ingredient
**Ingredient durabilities:**
(none, so all = 0%)
**Average =** 0%
**Ingredient count score:**
(5 / 8) \* 100 = 62%
**Final durability:**
(0 \* 0.8) + (62 \* 0.2) = 0 + 12 = 12%
***
### 1 cooking ingredient burned (1.0) and 2 filling ingredients
**Ingredient durabilities:**
1.0 → 0%
**Average =** 0%
**Ingredient count score:**
(3 / 8) \* 100 = 37%
**Final durability:**
(0 \* 0.8) + (37 \* 0.2) = 0 + 7 = 7%
