 We get the wieners from all over that come in, and how we do it is there's one odor on one end of the track, the starting line. The other odor is at the finish line. The one at the starting line holds onto their wiener tightly, and then as soon as I sell collar go, they let loose of their wiener, and the odor on the other end of the track's got like a ball or a treat or a steak bone or something like that.