QUICK CHECK Choose the four variables that are most important to control in an experiment about the rate at which
bread turns moldy.
humidity
time of day
age of bread
type of bread
shape of bread
height of observer
type of shelf surface
type of storage container

The answer is c : ) hope this answered your question!

The answer to this will be from your lab notes/procedure. it would be best to ask another student who participated in the lab as we do not know what was done, what enzyme or if the temperature is celsius or fahrenheit. if i were to guess though i'd say the rate stopped due to enzyme denturing at high temperature