Which risk increases if during 1780s naval ship construction the kiln temperature control malfunctions, weakening the baking of ship biscuits?

💡 Explanation

Increased risk of dry rot bloom exists, due to incomplete starch gelatinization during faulty biscuit baking. The mechanism is incomplete sterilization through heat. Inadequately baked starch provides a ready food source for fungal growth; therefore dry rot accelerates, rather than other structural issues.

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