Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
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.
Does it have to be that exact word. cause it is just another term for psuedopodium
Forces on a Baseball. When a baseballis thrown or hit, the resulting motion of the ball is determined by Newton's laws of motion. ... Lift and drag are actually two components of a single aerodynamic force acting on the ball. Drag acts in a direction opposite to the motion, and lift acts perpendicular to the motion.
It would be A: Have a greater height.
The higher the wave the higher the energy!
