Question

Team Temperature Test collected these bread-rising results: Kitchen A (68°F) - bread doubled in 3 hours, Kitchen B (78°F) - bread doubled in 1.5 hours, Kitchen C (58°F) - bread doubled in 5 hours. What clear pattern emerges from their data?
Question 3 options:

Temperature doesn't matter for rising speed since all bread eventually doubled in size

Higher temperatures make bread dough rise faster than lower temperatures do

The time differences between kitchens don't show any meaningful pattern at all

Kitchen B must have better bakers who are more skilled at bread making

Answer 1

Higher temperatures make bread dough rise faster than lower temperatures do.

Reason: At 78°F the dough doubled in 1.5 hours, at 68°F it took 3 hours, and at 58°F it took 5 hours — as temperature increases, rising time decreases.