When its temperature increases, the reactants have more kinetic energy so the frequency of effective collision increases, resulting in a faster rate of chemical reaction.
Your answer should be 9.7 :)
The mass of the baked loaf will be less than the original dough. In making dough for bread, we have ingredients that are liquid such as water, melted butter, food flavoring, etc. All of this liquid ingredients mixed on the dough will definitely turn into vapor. This vapor is responsible for releasing of the aroma of the freshly baked bread.
