Please wirte the codes in python.

How to cook the perfect egg 5 points As an egg cooks, the proteins first denature and then coagulate. When the temperature exceeds a critical point, reactions begin and proceed faster as the temperature increases. In the egg white, the proteins start to coagulate for temperatures above 63 C, while in the yolk the proteins start to coagulate for temperatures above 70 "C. For a soft-boiled egg, the white needs to have been heated long enough to coagulate at a temperature above 63 C, but the yolk should not be heated above 70 C. For a hard-boiled egg, the center of the yolk should be allowed to reach 70C. The following formula expresses the time t it takes (in seconds) for the center of the yolk to reach the temperature Ty (in degrees centigrade) Here, M, p, c, and K are properties of the egg: M is the mass, is the density, c is the specific heat capacity, and K is the thermal conductivity. Relevant values are M = 47 g for a small egg and M = 67 g for a large egg; = 1.038 g-cm-3. c = 3.7 J . g. K-1 ; and K = 5.4 . 10-3 W . cm-1 . K l . Furthermore, T is the temperature in degrees centigrade) of the boiling water and T is the original temperature (in degrees centigrade) of the egg before being put in the water. Implement the formula in a program, set Tw = 100C and Ty 70'C, and compute t for a large egg taken from the fridge (To 4 C) in variable t-large-fridge and from room temperature (To = 20' C) in variable t_large_room math. log provides the natural logarithm function. You should use the library value of pi as well