Falling asleep is hard because my brain is always racing, my quality of the sleep is trash and waking up every day feels like an act of torture. It's gotten so bad that at some point in the last couple of years, I started using three alarms to make sure I get out of bed in time for work: a dedicated sunrise alarm clock, my smartwatch and my phone as the final, 11th hour save in case the other two methods don't do the trick. As you might imagine, my partner, who is forced to also endure this horrid morning ritual, hates it.
As a final tweak, I moved from 8 bit ansi colors like \x1b[38:5:161m to 4 bit colors like \x1b[31m. This restricts our color range, but it saves something like 6 bytes per color.
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Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.