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Cooking food
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12-22-2008, 01:12 PM
iron_worker
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iron_worker's Stats
Height: 6'
Weight: 197.5lb
BF %: ~15%
Bench: 255lb
Squat: 290lb ATG
Deadlift: 385lb
Join Date: Jan 2007
Location: Saskatoon, Sk, Canada
Posts: 3,272
I thought coagulation would be when the proteins bonded together... Just going off of when your blood "coagulates" you get a scab. Anyways, I don't really have much to add on this but I'm interested.
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