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':1095747
'query':how much lactose in whey
'pid':3301881
'passage':Lets first talk about milk used for cheese making and its components. 1  Protein (Casein) is one of the components you should be focused on for the main cheese body. 2  This will initially form the curds you need to start with, but there are protein components that do run off with the WHEY (WHEY proteins = ricotta).n acid whey will be drawn from a curd that has had a longer time for the bacteria to work, or enough of an acidifier has been added, such as citric acid or vinegar. This will include whey from making chevre, sour cream, drained yogurt, etc. Any whey with a pH below 5.1 is classified as an acid whey.
    Output:
    