540:
315:
103:
44:
875:
70:
808:
57:
21:
836:. It should be of a length suitable for the subject, appropriately structured, and be well referenced by a broad array of reliable sources. It should be well illustrated, with no copyright problems. Only minor style issues and other details need to be addressed before submission as a
1363:
The article cites more than one reliable source and is better developed in style, structure, and quality than Start-Class, but it fails one or more of the criteria for B-Class. It may have some gaps or missing elements, or need editing for clarity, balance, or
1457:
Any editing or additional material can be helpful. The provision of meaningful content should be a priority. The best solution for a Stub-class
Article to step up to a Start-class Article is to add in referenced reasons of why the topic is
608:(a) It comprehensively covers the defined scope, providing at least all of the major items and, where practical, a complete set of items; where appropriate, it has annotations that provide useful and appropriate information about the items.
1507:
1352:
The article is substantial but is still missing important content or contains irrelevant material. The article should have some references to reliable sources, but may still have significant problems or require substantial
1322:
A few aspects of content and style need to be addressed. Expert knowledge may be needed. The inclusion of supporting materials should be considered if practical, and the article checked for general compliance with the
1261:
841:
1453:
Provides very little meaningful content; may be little more than a dictionary definition. Readers probably see insufficiently developed features of the topic and may not see how the features of the topic are
754:
786:
Professional standard; it comprehensively covers the defined scope, usually providing a complete set of items, and has annotations that provide useful and appropriate information about those items.
1005:, except for plot summaries and that which summarizes cited content elsewhere in the article, must be cited no later than the end of the paragraph (or line if the content is not in prose);
818:
The article is well organized and essentially complete, having been examined by impartial reviewers from a WikiProject or elsewhere. Good article status is not a requirement for A-Class.
1002:
1514:
1303:
923:
1429:
should come first; the article also needs substantial improvement in content and organisation. Also improve the grammar, spelling, writing style and improve the jargon use.
951:
727:
241:
1204:
826:
1137:
351:
exemplifies
Knowledge (XXG)'s very best work and is distinguished by professional standards of writing, presentation, and sourcing. In addition to meeting the
955:
947:
789:
No further content additions should be necessary unless new information becomes available; further improvements to the prose quality are often possible.
750:
742:
521:
No further content additions should be necessary unless new information becomes available; further improvements to the prose quality are often possible.
1271:
1221:
939:
498:
442:
282:
153:
148:
123:
118:
837:
758:
330:
143:
1171:
Useful to nearly all readers, with no obvious problems; approaching (though not necessarily equalling) the quality of a professional publication.
232:
1934:
138:
1328:
1295:
1281:
723:
494:
341:
128:
1157:
894:
555:
478:
2795:
2550:
163:
133:
113:
95:
1235:
248:
1403:
The article has a meaningful amount of good content, but it is still weak in many areas. The article has one or more of the following:
943:
566:
2600:
2384:
158:
108:
75:
49:
1308: It is written with as broad an audience in mind as possible. The article should not assume unnecessary technical background and
1208:
1077:
890:
849:
Very useful to readers. A fairly complete treatment of the subject. A non-expert in the subject would typically find nothing wanting.
396:
85:
80:
62:
1025:
1013:
2488:
1129:
833:
1984:
1632:
1484:
1243:
642:, does not largely duplicate material from another article, and could not reasonably be included as part of a related article.
423:
1480:
1175:
348:
326:
1487:, which is an article that contains primarily a list, usually consisting of links to articles in a particular subject area.
2800:
2731:
2202:
1392:
1839:
1426:
1319:
Readers are not left wanting, although the content may not be complete enough to satisfy a serious student or researcher.
1231:
1141:
994:
719:
711:
620:
490:
486:
352:
2766:
2585:
2352:
1894:
1670:
1474:
1445:
275:
1324:
1285:
1225:
998:
935:
673:
639:
432:
2761:
2103:
2029:
1874:
409:
and its content does not change significantly from day to day, except in response to the featured article process; and
1782:
1717:
551:
462:
2721:
2125:
1496:
880:
545:
320:
2404:
1133:
1064:
968:
904:
508:
482:
382:
378:
2503:
2140:
2081:
2019:
1727:
1347:
1194:
813:
1092:
1052:
589:
406:
386:
2454:
2374:
2014:
1695:
777:
and its content does not change significantly from day to day, except in response to the featured list process.
314:
43:
853:
1752:
2394:
2327:
2135:
2066:
2061:
1869:
1685:
1655:
1650:
539:
268:
102:
1397:
An article that is developing but still quite incomplete. It may or may not cite adequate reliable sources.
1029:
419:
414:
2545:
2434:
2312:
2197:
2051:
1834:
1737:
2280:
1369:
Useful to a casual reader, but would not provide a complete picture for even a moderately detailed study.
2640:
2615:
2590:
2570:
2466:
2357:
2317:
2268:
2251:
1864:
2535:
774:
715:
2780:
2756:
2716:
2684:
2560:
2540:
2439:
2379:
2239:
2192:
2157:
2098:
2076:
2071:
1989:
1979:
1969:
1949:
1924:
1914:
1899:
1889:
1859:
1824:
1772:
1722:
1665:
1638:
659:
1373:
1354:
807:
692:
56:
2726:
2652:
2595:
2565:
2449:
2444:
2419:
2347:
2332:
2300:
2182:
2004:
1959:
1854:
1777:
1767:
1757:
1680:
1493:
Lists should be lists of live links to
Knowledge (XXG) articles, appropriately named and organized.
1490:
There is no set format for a list, but its organization should be logical and useful to the reader.
1207:. It is mostly complete and does not have major problems, but requires some further work to reach
1114:
1110:
707:
624:
616:
474:
2736:
2679:
2625:
2525:
2478:
2424:
2414:
2295:
2046:
1999:
1849:
1792:
1700:
1153:
2399:
1280: The prose contains no major grammatical errors and flows sensibly, but does not need to be
1258:
The article reasonably covers the topic, and does not contain obvious omissions or inaccuracies.
1118:
1531:
2689:
2575:
2429:
2234:
2187:
2177:
2009:
1994:
1919:
1909:
1884:
1829:
1712:
1690:
1675:
1249:
746:
461:: where required by criterion 1c, consistently formatted inline citations using footnotes—see
984:
2635:
2610:
2498:
2256:
2224:
2219:
2167:
2108:
2093:
1929:
1904:
1762:
1742:
983:
it contains a list of all references (sources of information), presented in accordance with
445:
that summarizes the topic and prepares the reader for the detail in the subsequent sections;
1264:, although some sections may need expansion, and some less important topics may be missing.
635:
2711:
2605:
2530:
2515:
2483:
2389:
2369:
2322:
2172:
2034:
1974:
1939:
1732:
852:
Expert knowledge may be needed to tweak the article, and style problems may need solving.
518:
Professional, outstanding, and thorough; a definitive source for encyclopedic information.
1081:: it represents viewpoints fairly and without editorial bias, giving due weight to each.
2771:
2674:
2630:
2620:
2337:
2285:
2162:
1954:
1879:
1844:
1415:
Multiple subheadings that indicate material that could be added to complete the article
1239:
832:
Provides a well-written, clear and complete description of the topic, as described in
2789:
2751:
2669:
2657:
2555:
2409:
2342:
2214:
1944:
377:: it is a thorough and representative survey of the relevant literature; claims are
2699:
2694:
2580:
2493:
2290:
2229:
2152:
2130:
2024:
1964:
1807:
1802:
655:
452:
1797:
1174:
Some editing by subject and style experts is helpful; comparison with an existing
840:. See the A-Class assessment departments of some of the larger WikiProjects (e.g.
507:
It stays focused on the main topic without going into unnecessary detail and uses
2746:
2520:
1660:
1274:
and all the sections that can reasonably be included in an article of its kind.
2741:
2056:
1819:
1747:
1631:
The following 200 pages are in this category, out of approximately 229 total.
1450:
A very basic description of the topic. Meets none of the Start-Class criteria.
1309:
1270: Content should be organized into groups of related material, including a
688:
465:
for suggestions on formatting references. Citation templates are not required.
1508:
Knowledge (XXG):Version 1.0 Editorial Team/Food and drink articles by quality
2120:
1787:
710:
and other media, if appropriate to the topic, that follow
Knowledge (XXG)'s
1522:
1298:
etc. should be included where they are relevant and useful to the content.
371:: it neglects no major facts or details and places the subject in context;
1091:: it does not change significantly from day to day because of an ongoing
1063:
it stays focused on the topic without going into unnecessary detail (see
592:
that introduces the subject and defines the scope and inclusion criteria.
1178:
on a similar topic may highlight areas where content is weak or missing.
554:
status by passing an in-depth examination by impartial reviewers from
329:
status by passing an in-depth examination by impartial reviewers from
1294: Illustrations are encouraged, though not required. Diagrams, an
1260: It contains a large proportion of the material necessary for an
355:
for all
Knowledge (XXG) articles, it has the following attributes.
1422:
Provides some meaningful content, but most readers will need more.
1372:
Considerable editing is needed to close gaps in content and solve
1238:
is cited. Any format of inline citation is acceptable: the use of
634:(c) In length and/or topic, it meets all of the requirements for
32:
This category may be empty occasionally or even most of the time.
893:, and has been examined by one or more impartial reviewers from
1510:
page (both quality and importance are reflected in the table).
15:
757:
are structured correctly. Visual media, if included, utilize
1292:
The article contains supporting materials where appropriate.
625:
four kinds of material absolutely required to have citations
451:: a substantial but not overwhelming system of hierarchical
28:
Administrators: Please do not delete this category as empty!
1409:
Multiple links that help explain or illustrate the topic
1616:
1613:
1610:
1607:
1604:
1601:
1598:
1595:
1592:
1589:
1586:
1583:
1580:
1577:
1574:
1571:
1568:
1565:
1562:
1559:
1556:
1553:
1550:
1547:
1544:
1541:
1536:
1462:
1433:
1380:
1335:
1234:, and any important or controversial material which is
1182:
860:
793:
525:
365:: its prose is engaging and of a professional standard;
1412:
A subheading that fully treats an element of the topic
654:
It is easy to navigate and includes, where helpful,
695:; and a minimal proportion of items are redlinked.
687:It makes suitable use of text layout, formatting,
477:and other media, where appropriate, with succinct
924:understandable to an appropriately broad audience
1628:Pages in category "Start-Class Cheeses articles"
1506:For a list of articles so classified, see the
1310:technical terms should be explained or avoided
794:List of dates predicted for apocalyptic events
724:criteria for the inclusion of non-free content
578:It features professional standards of writing.
276:
8:
495:criteria for inclusion of non-free content
291:
283:
269:
263:WikiProject article quality grading scheme
37:
1633:This list may not reflect recent changes
1288:does not need to be followed rigorously.
312:
41:
1302:The article presents its content in an
1278:The article is reasonably well-written.
805:
54:
1935:Talk:The Cheese Store of Beverly Hills
385:and are supported by inline citations
537:
244:, through built-in transclusion from
100:
7:
2551:Talk:Paucilactobacillus wasatchensis
1282:of the standard of featured articles
1268:The article has a defined structure.
874:
872:
69:
67:
926:; spelling and grammar are correct;
834:Knowledge (XXG):Article development
722:images and other media satisfy the
2385:Talk:Manufacture of cheddar cheese
1642:
1625:
1513:
415:Knowledge (XXG)'s copyright policy
240:This page categorizes pages using
14:
922:the prose is clear, concise, and
773:It is not the subject of ongoing
493:images or media must satisfy the
1304:appropriately understandable way
873:
806:
538:
435:, including the provision of:
313:
101:
68:
55:
42:
19:
1985:Talk:Cooleeney Farmhouse Cheese
405:: it is not subject to ongoing
2601:Talk:Pont-l'Évêque cheese
1840:Talk:Cahill's Farm Cheese
1003:could reasonably be challenged
331:WP:Featured article candidates
1:
2732:Talk:Sainte-Maure de Touraine
2203:Talk:Gubbeen Farmhouse Cheese
1138:valid non-free use rationales
751:Bulleted and unbulleted lists
258:Information on Grading Scheme
2767:Talk:Serra da Estrela cheese
2353:Talk:Lucerne Cheese Festival
1895:Talk:Cheese Board Collective
1671:Talk:American Cheese Society
842:WikiProject Military history
676:and its supplementary pages.
2796:Cheeses articles by quality
2762:Talk:Selles-sur-Cher cheese
2405:Talk:Miyoko's Creamery
2104:Talk:Enzyme-modified cheese
2030:Talk:Crowley Cheese Factory
1875:Talk:Cathedral City Cheddar
1406:A useful picture or graphic
895:WP:Good article nominations
623:if they contain any of the
556:WP:Featured list candidates
483:acceptable copyright status
223:
220:
217:
214:
211:
208:
205:
202:
199:
196:
193:
190:
187:
184:
181:
178:
175:
172:
169:
2817:
2126:Talk:Fivemiletown Creamery
1497:List of literary movements
985:the layout style guideline
838:featured article candidate
353:policies regarding content
249:WikiProject Food and Drink
233:WikiProject Food and drink
2586:Talk:Picón Bejes-Tresviso
2504:Talk:Oxford Blue (cheese)
2141:Talk:Fourme de Montbrison
2082:Talk:Dutch cheese markets
2020:Talk:Crottin de Chavignol
1753:Talk:Bleu d'Auvergne
1728:Talk:Beer cheese (spread)
747:accessible to all readers
640:content-forking guideline
617:sourced where they appear
550:The article has attained
342:featured article criteria
325:The article has attained
306:
303:
300:
297:
294:
2455:Talk:Murcian wine cheese
2375:Talk:Macaroni and cheese
2015:Talk:Creole cream cheese
1718:Talk:Béal Organic Cheese
1696:Talk:Arthrobacter bussei
1479:Meets the criteria of a
1425:Providing references to
1183:Discovery of the neutron
2722:Talk:Saint-André cheese
2489:Talk:Olomoucké tvarůžky
2395:Talk:Maytag Blue cheese
2328:Talk:Liederkranz cheese
2136:Talk:Formaggio di fossa
2067:Talk:Dorset Blue Vinney
2062:Talk:Davidstow Creamery
1870:Talk:Castelmagno cheese
1686:Talk:Appenzeller cheese
1656:Talk:Alice in Dairyland
1236:likely to be challenged
1156:to the topic, and have
728:are labeled accordingly
638:; does not violate the
397:fairly and without bias
2546:Talk:Passendale cheese
2435:Talk:Mozzarella sticks
2313:Talk:Lancashire cheese
2052:Talk:Dairylea (cheese)
1835:Talk:Caerphilly cheese
1738:Talk:BelGioioso Cheese
1463:Lineage (anthropology)
1439:(as of September 2014)
1400:More detailed criteria
1360:More detailed criteria
1214:More detailed criteria
1209:good article standards
900:More detailed criteria
824:The article meets the
821:More detailed criteria
759:alternative (alt) text
567:featured list criteria
564:The article meets the
561:More detailed criteria
499:be labeled accordingly
424:too-close paraphrasing
339:The article meets the
336:More detailed criteria
2641:Talk:Puzzone di Moena
2616:Talk:Processed cheese
2591:Talk:Pikauba (cheese)
2571:Talk:Pecorino toscano
2467:Talk:Nodicia de kesos
2358:Talk:Lymeswold cheese
2318:Talk:The Laughing Cow
2269:Talk:Jarlsberg cheese
2252:Talk:Idiazabal cheese
1865:Talk:Castello cheeses
1783:Talk:Brânză de burduf
1468:(as of December 2014)
1042:Broad in its coverage
934:it complies with the
891:good article criteria
743:uses proper formating
672:It complies with the
449:appropriate structure
381:against high-quality
2801:Start-Class articles
2757:Talk:Miyoko Schinner
2717:Talk:Saint Agur Blue
2685:Talk:Reindeer cheese
2561:Talk:Pecorino romano
2541:Talk:Paraguay cheese
2440:Talk:Muenster cheese
2193:Talk:Granular cheese
2158:Talk:Garrotxa cheese
2099:Talk:Emmental cheese
2077:Talk:Dubliner Cheese
2072:Talk:Dovedale cheese
1990:Talk:Corleggy Cheese
1970:Talk:Clonmore Cheese
1950:Talk:Cheshire cheese
1925:Talk:Cheese ripening
1915:Talk:Cheese on toast
1900:Talk:Cheese crystals
1890:Talk:Cheese analogue
1860:Talk:Caravane cheese
1825:Talk:Cabrales cheese
1773:Talk:Bothwell Cheese
1723:Talk:Beaufort cheese
1666:Talk:American cheese
1651:Talk:Abbaye de Tamié
1341:(as of January 2024)
1026:copyright violations
1014:no original research
974:no original research
485:. Images follow the
459:consistent citations
395:: it presents views
2727:Talk:Saint-Nectaire
2653:Talk:Queijo do Pico
2596:Talk:Pimento cheese
2566:Talk:Pecorino sardo
2450:Talk:Murcian cheese
2445:Talk:Munster cheese
2420:Talk:Monte Veronese
2348:Talk:Livarot cheese
2333:Talk:Lighvan cheese
2301:Talk:James L. Kraft
2198:Talk:Gruyère cheese
2183:Talk:Grana (cheese)
2005:Talk:Cottage cheese
1960:Talk:Chimay Brewery
1855:Talk:Caprino cheese
1778:Talk:Boursin cheese
1768:Talk:Bluebell Falls
1758:Talk:Bleu de Bresse
1681:Talk:Anchor (brand)
1222:suitably referenced
1095:or content dispute.
1001:. All content that
861:Battle of Nam River
619:, and they provide
615:(b) statements are
588:It has an engaging
304:Editing suggestions
301:Reader's experience
2737:Talk:Salers cheese
2680:Talk:Red Leicester
2626:Talk:Provel cheese
2536:Talk:Pão de queijo
2526:Talk:Panela cheese
2479:Talk:Oaxaca cheese
2425:Talk:Monterey Jack
2415:Talk:Mont des Cats
2296:Talk:Kraft Singles
2047:Talk:Dairy product
2000:Talk:Cotija cheese
1850:Talk:Cantal cheese
1793:Talk:Brie de Meaux
1701:Talk:Asiago cheese
1516:Purge server cache
1244:citation templates
1199:The article meets
1188:(as of April 2019)
1134:copyright statuses
1105:, if possible, by
956:list incorporation
885:The article meets
600:Comprehensiveness.
511:where appropriate.
2779:(previous page) (
2576:Talk:Petit suisse
2430:Talk:Moose cheese
2380:Talk:Mahón cheese
2240:Talk:Herrgårdsost
2235:Talk:Heluva Good!
2188:Talk:Grana Padano
2178:Talk:Gouda cheese
2010:Talk:Cream cheese
1995:Talk:Cornish Yarg
1980:Talk:Comté cheese
1920:Talk:Cheese puffs
1910:Talk:Cheese dream
1885:Talk:Cheer cheese
1830:Talk:Cacioricotta
1713:Talk:Banon cheese
1691:Talk:Lucy Appleby
1676:Talk:Anari cheese
1637:(previous page) (
1517:
1502:
1501:
1485:set index article
1386:(as of June 2018)
1158:suitable captions
1140:are provided for
1051:it addresses the
866:(as of June 2014)
636:stand-alone lists
531:(as of June 2018)
387:where appropriate
242:assessment grades
228:
227:
36:
35:
2808:
2636:Talk:Pule cheese
2499:Talk:Ossau-Iraty
2281:Talk:Käsespätzle
2257:Talk:Idyll Farms
2225:Talk:Marie Harel
2168:Talk:Goat cheese
2094:Talk:Edam cheese
1930:Talk:Cheese roll
1905:Talk:Cheese curd
1763:Talk:Blue cheese
1515:
1481:stand-alone list
1469:
1465:
1440:
1436:
1427:reliable sources
1387:
1383:
1342:
1338:
1329:style guidelines
1253:
1240:<ref> tags
1232:reliable sources
1226:inline citations
1205:B-Class criteria
1189:
1185:
1176:featured article
1162:
1161:
1146:
1145:
1142:non-free content
1123:
1122:
1097:
1096:
1083:
1082:
1069:
1068:
1057:
1056:
1046:
1045:
1034:
1033:
1018:
1017:
1007:
1006:
995:reliable sources
989:
988:
978:
977:
960:
959:
928:
927:
917:
916:
878:
877:
876:
867:
863:
827:A-Class criteria
811:
810:
800:
799:(as of May 2018)
796:
779:
778:
763:
762:
732:
731:
714:, with succinct
697:
696:
678:
677:
664:
663:
644:
643:
629:
628:
621:inline citations
610:
609:
603:
602:
594:
593:
580:
579:
543:
542:
532:
528:
487:image use policy
453:section headings
433:style guidelines
383:reliable sources
349:featured article
327:featured article
318:
317:
292:
285:
278:
271:
253:
247:
106:
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73:
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2786:
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2776:
2712:Talk:Sage Derby
2704:
2662:
2645:
2606:Talk:Port Salut
2531:Talk:Pantysgawn
2516:Talk:Pag cheese
2508:
2484:Talk:Oka cheese
2471:
2459:
2400:Talk:Milbenkäse
2390:Talk:Mascarpone
2370:Talk:Maaslander
2362:
2323:Talk:Leerdammer
2305:
2273:
2261:
2244:
2207:
2173:Talk:Gorgonzola
2145:
2113:
2086:
2039:
2035:Talk:Cup cheese
1975:Talk:Colby-Jack
1940:Talk:Cheez Whiz
1812:
1733:Talk:Bega Group
1705:
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1623:
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1527:
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1503:
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1384:
1379:
1366:
1365:
1361:
1340:
1339:
1334:
1325:Manual of Style
1316:
1315:
1312:where possible.
1286:Manual of Style
1262:A-Class article
1247:
1220:The article is
1215:
1187:
1186:
1181:
1168:
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552:featured list
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2700:Talk:Robiola
2695:Talk:Ricotta
2581:Talk:Picodon
2494:Talk:Oscypek
2291:Talk:Kasseri
2230:Talk:Havarti
2153:Talk:Gaperon
2131:Talk:Fontina
2025:Talk:Crowdie
1965:Talk:Chreese
1808:Talk:Burrata
1803:Talk:Bryndza
1630:
1512:
1505:
1458:significant.
1454:significant.
1327:and related
1301:
1291:
1277:
1272:lead section
1267:
1257:
1254:is optional.
1252:}}
1248:{{
1230: It has
1219:
1200:
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1102:
1088:
1076:
1053:main aspects
1041:
1012:it contains
999:cited inline
973:
967:
913:Well-written
912:
905:good article
886:
825:
770:
738:
704:Media files.
703:
684:
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504:
470:
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448:
443:lead section
441:: a concise
438:
418:and free of
412:
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374:
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363:well-written
362:
346:
340:
262:
252:}}
246:{{
239:
90:
27:
2747:Talk:Sbrinz
2521:Talk:Paneer
2163:Talk:Ġbejna
1661:Talk:Aligot
1132:with their
1103:Illustrated
662:facilities.
2790:Categories
2742:Talk:Sardo
2057:Talk:Daiya
1820:Talk:Caboc
1748:Talk:Bitto
1336:Psychology
1152:media are
1128:media are
1030:plagiarism
969:Verifiable
771:Stability.
660:table sort
652:Structure.
420:plagiarism
379:verifiable
2781:next page
2121:Talk:Feta
1798:Talk:Brös
1788:Talk:Brie
1639:next page
1525:Contents
1376:problems.
856:may help.
775:edit wars
526:Cleopatra
407:edit wars
359:It is:
1250:cite web
1246:such as
1154:relevant
1109:such as
1093:edit war
720:Non-free
716:captions
491:Non-free
479:captions
307:Example
298:Criteria
154:Template
149:Redirect
124:Disambig
119:Category
1374:cleanup
1355:cleanup
1296:infobox
1224:, with
1203:of the
1078:Neutral
952:fiction
889:of the
706:It has
656:section
505:Length.
473:It has
393:neutral
224:0
144:Project
1284:. The
1136:, and
1130:tagged
1111:images
1089:Stable
954:, and
944:layout
879:
812:
755:tables
745:to be
708:images
693:colour
691:, and
689:tables
670:Style.
576:Prose.
544:
475:images
471:Media.
439:a lead
403:stable
319:
139:Portal
107:
74:
61:
48:
1393:Start
1364:flow.
1119:audio
1117:, or
1115:video
1107:media
972:with
741:. It
586:Lead.
455:; and
295:Class
129:Draft
91:Start
1475:List
1446:Stub
1434:Ball
1381:Wing
1242:and
997:are
907:is:
753:and
737:(c)
726:and
702:(b)
683:(a)
590:lead
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86:C
81:B
63:A
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