(A) (i) and (ii)
Rapid spread of bread mould is due to formation of large number of spores and presence of moisture and nutrients in bread, which provide ideal conditions for spore germination and growth.
The textbook states that spores are produced in sporangia and can develop into new Rhizopus individuals. Spores begin to grow when they contact a moist surface (moisture + nutrients in bread). Low temperature slows growth; hyphae are non-reproductive structures — so (iii) and (iv) are incorrect. Examiners expect students to distinguish reproductive structures (sporangia/spores) from non-reproductive ones (hyphae).