Так и оказалось!!!
The researchers found that a key feature affecting a violin's sound is the shape and length of its "f-holes," the f-shaped openings through which air escapes: The more elongated these are, the more sound a violin can produce. What's more, an elongated sound hole takes up little space on the violin, while still producing a full sound -- a design that the researchers found to be more power-efficient than the rounder sound holes of the violin's ancestors, such as medieval fiddles, lyres, and rebecs.
The thickness of a violin's back plate also contributes to its acoustic power. Violins carved from wood are relatively elastic: As the instrument produces sound, the violin's body may respond to the air vibrations, contracting and expanding minutely. A thicker back plate, they found, would boost a violin's sound.
The researchers found that as violins were crafted first by Amati, then Stradivari, and finally Guarneri, they slowly evolved to more elongated f-holes and thicker back plates.
But were the design changes intentional? To answer this question, the researchers worked the measurements from hundreds of Cremonese-era violins into an evolutionary model, and found that any change in design could reasonably be explained by natural mutation -- or, in this case, craftsmanship error.
In other words, makers may have crafted violins with longer sound holes and thicker back plates not by design, but by accident.