"Cheryl" > wrote in on Sep
Tue 2009 pm

>
> "notbob" > wrote in message
> ...
>> On 2009-09-16, hahabogus > wrote:
>>
>>> I like the way it wraps now.
>>
>> IOW, everone has to make sure they can wrap your overly long lines,
>> like this:
>>
>>> Look closely at the pictures. I have never gotten a meat sauce as
>> thick as
>>> it is shown in the picture
>>> on that site (where sauce is spread on noodles). It looks like the
>> meat
>>> sauce is so thick that 2 more
>>> minutes of cooking would cause a total lack of moisture. It looks
>> more
>>> like stuff that had dipped in
>>> a sauce lightly and then spread on top of the noodles. Seems too dry
>>> looking to be an actual sauce
>>
>> Are you saying everyone can like it or lump it?
>>
>> nb
>
> I didn't see his posts the way you quoted. Looked normal to me.
>
>

soooo...it's looking like notbob's wrapping is incorrect and mine is fine.
As mine wraps at 76 and his wraps at about 68.

I believe the standard is 74 to 76, but I am willing to defer to Victor as his knowledge in this area and
many others is superior to mine.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante