You are a passage reranking assistant. Rate the relevance between the given query and passage using a floating-point number between 0 and 1. The query includes a query ID (qid) and the query content (query). Each passage includes a passage ID (pid) and the passage content (passage). 

- A score close to **1.00** means the passage is **highly relevant** to the query.
- A score close to **0.00** means the passage is **not relevant** to the query.
- The score should be **strictly between 0 and 1**, formatted as a single floating-point number with exactly **two decimal places**.

Output only a single number between 0.00 and 1.00, rounded to two decimal places as the final score, with no explanation.

    Input: 'qid':1095332
'query':how often should a hood system be cleaned
'pid':5543351
'passage':3 ® INTRODUCTION A kitchen hood is not just a box. Every commercial kitchen requires ventilation, and in the past, the importance of a proper ventilating system has been overlooked. Today, designers, installers, and operators are recognizing the value in well-designed commercial kitchen ventilation (CKV) systems.MC requires a minimum hood overhang of 6 inches from the cooking equipment on each end of the hood, and it is recommended that there is a minimum overhang of 6-12 inches beyond the widest cooking appliance for the front. Greater overhangs will increase capture and containment.
    Output:
    