This task is about writing a correct answer for the reading comprehension task. Based on the information provided in a given passage, you should identify the shortest continuous text span from the passage that serves as an answer to the given question. Avoid answers that are incorrect or provides incomplete justification for the question.
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Question: Passage: During the 1800s Christian missionaries from Great Britain and the United States followed traders to the Hawaiian islands. Long-termly, the Anglo-Saxon presence negatively impacted the level of regard Hawaiian royal women held for their own indigenous looks. For centuries prior the arrival of Christians, first nation Hawaiian aesthetics, such as dark skin and ample bodies, had been considered signs of nobility. No matter how much they adapted their mannerisms to Western standard, some of the Anglo-Saxon missionaries were relentless in referring to the indigenous women as "Hawaiian squaws." By the last half of the 19th century, some Hawaiian women began marrying European men who found them exotic. The men, however, selected Hawaiian women who were thinner and paler in complexion. Question: When would white men marry the paler and thinner Hawaiian ladies?

Answer: By the last half of the 19th century


Question: Passage: Like the Pagan Empire, Ava, Hanthawaddy and the Shan states were all multi-ethnic polities. Despite the wars, cultural synchronisation continued. This period is considered a golden age for Burmese culture. Burmese literature "grew more confident, popular, and stylistically diverse", and the second generation of Burmese law codes as well as the earliest pan-Burma chronicles emerged. Hanthawaddy monarchs introduced religious reforms that later spread to the rest of the country. Many splendid temples of Mrauk U were built during this period. Question: Who is the monarch that has some of the most impressive built in their honor in the Myanmar

Answer: Mrauk U


Question: Passage: Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed "real ale" by the CAMRA organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a "stillage" which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 11–13 °C or 52–55 °F), before being tapped and vented—a tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear) again, as well as to fully condition—this period can take anywhere from several hours to several days. At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass. Question: What temperature are cask ales stored at before being tapped?

Answer:
52–55 °F