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水分过多的
runny
- 我们发现重量损失由过多的水分引起。
We found out that the loss in weight was caused by excessive moisture. - 发酵后，可可中仍含有过多的水分（约为60％）。
After fermentation, the raw cocoa still contains far too much water; in fact about 60%. - 我方报告认为短装35吨。根据分析，过多的水分是另多了30吨的原因。
Our report says 35 tons short weight. And upon analysis, excessive moisture was found and that accounts for another 30 tons.
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