Kenny made a batch of bread dough and divided it into two balls of equal size. He measured the sizes of the dough balls and placed one in an 80°F warming cabinet and the other in a 60°F warming cabinet. The cabinets each had 75 percent humidity. Kenny let the dough expand in the warming cabinets for two hours. Leaving the dough on the pan, he then measured the sizes of the dough balls and calculated how much the dough had expanded. Kenny repeated this process with nine more batches of bread dough, alternating which warming cabinet was set to 80°F and which was set to 60°F.