Classifier Instance:

Anchor text: Libyian Arabs
Target Entity: Libya
Preceding Context: In the 1st century BCE, Horace wrote of fried sheets of dough called lagana. In the 2nd century CE, the Greek physician Galen mentioned itrion, made of flour and water. The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in what currently is known as Israel from the 3rd to 5th centuries AD, Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta. Durum wheat pasta was introduced by
Succeeding Context: during their conquest of Sicily in the late 7th century The 9th century Arab physician Isho bar Ali defines itriyya, the Arabic cognate of the Hebrew word, as string-like shapes made of semolina and dried before cooking. Muhammad al-Idrisi, wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. The first recognizable reference to modern versions of pasta products in Italy dates to the 13th or 14th century. Pasta has taken on a variety of shapes, often based on regional specializations.
Paragraph Title: Europe and the Near East
Source Page: Noodle

Ground Truth Types:

Predicted Types:

Type	Confidence	Decision
wordnet_artifact_100021939	-3.3289765258142694	0
wordnet_event_100029378	-2.2595017084985303	0
wordnet_organization_108008335	-1.261523021195705	0
wordnet_person_100007846	-2.1103647628476203	0
yagoGeoEntity	-0.03305643803127255	0