Wayne Boatwright > wrote in
5.247 on Sep Wed 2009 am

> On Tue 15 Sep 2009 10:07:41p, hahabogus told us...
>
>> "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.
>>
>
> The Xnews newsreader states between 65 and 78.
>

Ahh so we are both wrapping correctly.

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