You are given a background paragraph that describes one or more causal or qualitative relationships such as a relationship in economics or a scientific law and a story that makes use of the concepts or the relationship described in the provided paragraph. You are also given a question about the story that requires an understanding of the relationship described in the background paragraph and the story. You need to come up with an answer to the given question; the answer will be a span from either the question or the story. In order to correctly answer the given question, you need to understand the relationship mentioned in the background paragraph and should be able to use it to understand that in the story. Your answer can not consist of any word that is not mentioned in any of these: the background paragraph, the story, or the question. You can directly copy and paste a span from the story or the question while answering the given question.

[EX Q]: Background Paragraph: Alpine climate is the average weather (climate) for the alpine tundra. The climate becomes colder at high elevations—this characteristic is described by the lapse rate of air: air tends to get colder as it rises, since it expands. The dry adiabatic lapse rate is 10 °C per km (5.5 °F per 1000 ft) of elevation or altitude. Therefore, moving up 100 metres (330 ft) on a mountain is roughly equivalent to moving 80 kilometers (45 miles or 0.75° of latitude) towards the pole. This relationship is only approximate, however, since local factors such as proximity to oceans can drastically modify the climate. 
Story: There are two neighboring towns that were founded around the same time as one another. Prolot is situated high atop a tall hill which makes the walk up to the city quite daunting to travelers. However, the view when you reach the top is truly breathtaking. The town of Lire is located at the base of the hill that Prolot is on. Many tourists stop at the city of Lire to spend a night resting before they begin their journey up to Prolot the following day. 
Question: Which city has a colder climate?
[EX A]: Prolot.

[EX Q]: Background Paragraph: When you add sugar to a cold drink, you may stir it to help the sugar dissolve. If you don’t stir, the sugar may eventually dissolve, but it will take much longer. Stirring is one of several factors that affect how fast a solute dissolves in a solvent. Temperature is another factor. A solid solute dissolves faster at a higher temperature. For example, sugar dissolves faster in hot tea than in ice tea. A third factor that affects the rate of dissolving is the surface area of the solute. For example, if you put granulated sugar in a glass of ice tea, it will dissolve more quickly than the same amount of sugar in a cube. That’s because granulated sugar has much more surface area than a cube of sugar. You can see videos of all three factors at these URLs. 
Story: Greg is is a chef. Last night, he was in his kitchen preparing foods for the guests. First, he made some lemonade. In trial one he added some honey in it and stirred it, but in trial two he didn't stir it. Then he made some coffee. In trial three he added hot water in it, but in trial four he added cold water in it. Finally, he made some soup. In trial five he added fine grain salt in it, but in trial six he added coarse salt in it. 
Question: In which trial the soup would be prepared faster, trial five or trial six?
[EX A]: trial five.

[EX Q]: Background Paragraph: When the temperature of reactants is higher, the rate of the reaction is faster. At higher temperatures, particles of reactants have more energy, so they move faster. They are more likely to bump into one another and to collide with greater force. For example, when you fry an egg, turning up the heat causes the egg to cook faster. The same principle explains why storing food in a cold refrigerator reduces the rate at which food spoils (see Figure below ). Both food frying and food spoiling are chemical reactions that happen faster at higher temperatures. 
Story: A chef is currently cooking two sausages on different skillets on different burners. These burners are affectionately referred to as Burno and Bako by the staff of the restaurant. These burners do not have temperature readouts though, and instead the chefs rely on chemical analysis to determine things such as heat levels. The chef notices that the sausage cooking on Burno currently has particles moving very quickly, but the one on Bako has particles that are barely moving at all. 
Question: The sausage on which burner has reactants with less energy?
[EX A]:
Bako.