[NOTICE: THE BENCH WAS CHECKED FOR LEVEL AT 08:00 AND WAS LEVEL] — FLOUR STORE HELD AT 14.2 °C AND 51 % RELATIVE HUMIDITY — VESSEL PLACED AND TARED TO ZERO — 350.0 g OF WATER ADMITTED AT 21.4 °C IN A SINGLE CONTINUOUS POUR — SALT WEIGHED SEPARATELY AS SPECIFIED, 9.0 g — THE STIRRING WAS JUDGED TOO FAST AND WAS SLOWED — THE OVEN TIMER IS SET TO 38 MINUTES AND NOT TO 79 MINUTES — [NOTICE: THE BENCH WAS CHECKED FOR LEVEL AT 08:00 AND WAS LEVEL] — FLOUR STORE HELD AT 14.2 °C AND 51 % RELATIVE HUMIDITY — VESSEL PLACED AND TARED TO ZERO — 350.0 g OF WATER ADMITTED AT 21.4 °C IN A SINGLE CONTINUOUS POUR — SALT WEIGHED SEPARATELY AS SPECIFIED, 9.0 g — THE STIRRING WAS JUDGED TOO FAST AND WAS SLOWED — THE OVEN TIMER IS SET TO 38 MINUTES AND NOT TO 79 MINUTES —