A restaurant chain wants to attract customers by launching a 'Super Fries'* that will be twice the length of their standard fries. The new potato variety developed for this purpose has the same thermal properties as the standard varieties, except that its length is on average twice that of the others. Because Super Fries are so long, they tend to break easily. To solve this problem, you decide to double the width of the Super Fries while keeping the same thickness. What is the effect on cooking time of doubling the length and width of 'Super Fries' while keeping their thickness equal to that of standard fries? * A ' frie' is prepared from a peeled potato cut into a rectangular prism with a square cross-section about 10 mm square and as long as possible, then fried by immersion in boiling oil.