From the article: "They were springy, chewy, and resilient. They were ramenized." How do you go from that to assuming they're talking about mushy overcooked in

From the article: "They were springy, chewy, and resilient. They were ramenized." How do you go from that to assuming they're talking about mushy overcooked instant ramen? Given the authors' previous work on their blog, I suspect they're aware of fresh ramen and its properties. They probably could've used the term "alkanized" instead, but that's pretty dry and technical.