flour → HasProperty → hydrated
Typicality: 0.360
Saliency: 0.258
Facets 2
fully 8 degree
during its stay in the fridge 2 temporal
Open triples 2
flour → be → hydrated 8
flour → become → hydrated 5
Sentiment analysis
negative neutral positive
0.038 0.607 0.355
Other statistics
Raw frequency 13
Normalized frequency 0.258
Modifier score 0.500
Perplexity 180.345