=+5. The article “Objective Measurement of the Stretch-ability of Mozzarella Cheese” (J. of Texture Studies, 1992: 185–194) reported on an experiment to investigate how the behavior of mozzarella cheese varied with temperature. Consider the accompanying data on x 5 temperature and y 5 elongation (%) at failure of the cheese. Note: The researchers were Italian and used real mozzarella