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关注：1
2013-05-23 12:21
求翻译：Freshly produced RTE pasta had hardness of 10 N, and it became progressively harder with time, especially during the first 20 days of storage, to, finally, level out at 17–19 N at longer storage times.是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
Freshly produced RTE pasta had hardness of 10 N, and it became progressively harder with time, especially during the first 20 days of storage, to, finally, level out at 17–19 N at longer storage times.
问题补充： |
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2013-05-23 12:21:38
刚生产RTE面食的10 N的硬度，并成为越来越难以随着时间的推移，尤其是在最初的20天的存储，到最后，平出在哪里？ 17-19北，更长的存储时间。
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2013-05-23 12:23:18
正在翻译，请等待...
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2013-05-23 12:24:58
新鲜地被生产的RTE面团有坚硬10 N，并且它变得进步地坚硬以时间，特别是在前20天存贮期间，对，终于，消除差别在 17-19 N在长期储备时间。
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2013-05-23 12:26:38
新鲜制作的 RTE 面食有 10 N，硬度和它变得逐步困难，随着时间的推移，尤其是在存储，第一次 20 天，最后，长时间储存在 17 — 19 N 出一级。
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2013-05-23 12:28:18
Freshly produced RTE pasta had hardness of 10 N, and it became progressively harder with time, especially during the first 20 days of storage, to, finally, level out at 17-19 N at longer storage times.
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