X Represents the distance the spring is stretched or compressed away from its equilibrium or rest position.
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.
<span>Direction and magnitude it is also </span>determined<span> by the gravitational acceleration any impacts or interruptions are ignored. </span>
Speed = distance / time
If you input your numbers into this equation you will be able to find the cyclists average speed
