1. Pour over the crust and bake for 1 hour (check at 50 minutes), or until the center is still slightly moist and jiggly. 倒上第一步做好的皮并且烘烤一个小时（在50分钟的时候检查一下），或者直到中心部分还有点湿和不平稳。
2. When powdered gelatin is stirred into hot water and then chilled, it forms the jiggly, gelled product that we are most familiar with. 当粉状的凝胶与热水进行搅拌然后进行冷冻，它就形成了我们所熟悉的不平稳的冻状体。
3. When powdered gelatin is stirred into hot water and then chilled, it forms the jiggly, gelled product that we are most familiar with. 当粉末状的凝胶被冲入热水然后冷冻，它形成我们最熟悉的凝胶产品——晃晃悠悠的冻。
