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Frank Lab celebrated with ribosome cookies, baked by Andrey Malyutin. He described how he engineered the conformational changes.

“Since the dough is relatively warm and very flexible at the time, just the variations in how I pick up the cut out and place it on a cookie sheet results in semi-random variation in the cookie shape. Particularly the thin, flexible regions, such as the stalk end up being distorted compared to the mold shape, resulting in open, closed, and intermediate structures.”