The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer area?

(a) There is a greater number of effective collisions among the reacting molecules.

(b) Atmospheric pressure decreases with increasing temperature.

(c) The yeast tends to “wake up” with warmer temperatures, which is why baker’s yeast is best stored in the refrigerator.

(d) The rate of evaporation increases with increasing temperature.