不是因为算力不重要，而是模型和模型之间的差距，正在以肉眼可见的速度收窄。大模型之间当然有差异，但对于绝大多数企业的实际需求来说，它们已经"够用了"。当"够用"成为基准线，比拼谁的模型更聪明就变成了一场没有终点的消耗战，边际的改善却极为有限。
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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.