Guam lies between 13.2N and 13.7N and between 144.6E and 145.0E, and has an area of 212 square miles (549 km2), making it the 32nd largest island of the United States. It is the southernmost and largest island in the Mariana island chain and is also the largest island in Micronesia. This island chain was created by the colliding Pacific and Philippine Sea tectonic plates. Guam is the closest land mass to the Mariana Trench, a deep subduction zone, that lies beside the island chain to the east. Challenger Deep, the deepest surveyed point in the Oceans, is southwest of Guam at 35,797 feet (10,911 meters) deep. The highest point in Guam is Mount Lamlam at an elevation of 1,334 feet (407 meters).
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What is the lowest point in Guam?
Ah, so.. unanswerable

John Keate, Head Master from 1809 to 1834, took over at a time when discipline was poor. Anthony Chenevix-Trench, Head Master from 1964 to 1970, abolished the birch and replaced it with caning, also applied to the bare posterior, which he administered privately in his office. Chenevix-Trench also abolished corporal punishment administered by senior boys. Previously, House Captains were permitted to cane miscreants over the seat of the trousers. This was a routine occurrence, carried out privately with the boy bending over with his head under the edge of a table. Less common but more severe were the canings administered by Pop (see Eton Society below) in the form of a "Pop-Tanning", in which a large number of hard strokes were inflicted by the President of Pop in the presence of all Pop members (or, in earlier times, each member of Pop took it in turns to inflict a stroke). The culprit was summoned to appear in a pair of old trousers, as the caning would cut the cloth to shreds. This was the most severe form of physical punishment at Eton.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): Who administered caning privately in his office?
Ah, so.. Anthony Chenevix-Trench

Israeli cuisine includes local dishes as well as dishes brought to the country by Jewish immigrants from the diaspora. Since the establishment of the State in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed. Roughly half of the Israeli-Jewish population attests to keeping kosher at home. Kosher restaurants, though rare in the 1960s, make up around 25% of the total as of 2015[update], perhaps reflecting the largely secular values of those who dine out. Hotel restaurants are much more likely to serve kosher food. The non-kosher retail market was traditionally sparse, but grew rapidly and considerably following the influx of immigrants from Eastern Europe and Russia during the 1990s. Together with non-kosher fish, rabbits and ostriches, porkoften called "white meat" in Israelis produced and consumed, though it is forbidden by both Judaism and Islam.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): Kosher restaurants make up what percent of total restaurants?
Ah, so..
25%