The hour has come. Externally, the grape now bears a strong, if not perfect resemblance, to a raisin, but what of its innards? Do ex-grapes still bleed green?

Apparently not. It may be hard to make out, but this is the experimental subject chopped into two halves. The innards have solidified into a very dark brown continuous mass, with a sticky glistening to it. It is slightly tacky to the touch and leaves a faint brown residue if pressed into paper. It is the first sign of raisin "juiciness" witnessed as yet.