Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
As more and more lamps are connected in parallel (and if the current does not produce heating inside the battery) their brightness stays the same. Each lamp has the same voltage across it. Each lamp added in parallel decreases the total resistance in the circuit, so additional current flows.
A advantage is less car accidents and a disadvantage is, in order to keep the roads clear of ice is a chemical. Like salt. Which is bad for the animals.
