A new product was being considered by the bakery goods research division of a large corporation. Of paramount concern was the maximum peak height obtained from a standard container of mixed dough. Solve the following question and show your process.

E. A new product was being considered by the bakery goods research division of a large corporation. Of paramount concern was the maximum peak height obtained from a standard container of mixed dough just prior to baking. Four major ingredients were thought to be important in affecting peak height: percentage of fat, percentage of water, amount of flour in the brew, and the speed of the mixer in rpm. The experiments given in the table were performed, and the values of the maximum peak heights (shown in the body of the table) were recorded for each run. Note that there are four repeat runs at the conditions (12, 50, 20, 130) with responses 492, 523, 530, and 590