A chef in a restaurant that specializes in pasta dishes was having trouble with getting pasta to be al dente - that is, cooked enough so as not to feel starchy or hard but still feel firm when bitten into. She decided to conduct an experiment in which two types of pasta, one American and one Italian, were cooked for either 4 or 8 minutes. The uncooked pasta was added and then weighed after a given period of time by lifting the pasta from the pot via a built-in strainer, a measure of al dente. The data (in terms of weight in grams) is here: Four Eight American 265 310 270 320 Italian 250 300 245 305 And partial two-way ANOVA results ( are below: ANOVA Source of Variation SS df MS F P-value F crit Sample 528.125 1 528.125 24.14 0.0079 7.7086 Columns 5253.125 1 5253.125 240.14 0.0001 7.7086 Interaction 28.125 1 28.125 1.28 0.3201 7.7086 Within 87.5 4 21.875 Total 5896.875 7 According to the results, what do we determine about the types of pasta? Question 20 options: We conclude that there is not a significant difference between the two types of pasta in terms of the mean