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(B) Bread mould (Rhizopus) reproduces through spore formation.$(i)$ The production of a large number of spores allows the fungus to disperse widely an

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$(i)$ and $(ii)$

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(B) Bread mould (Rhizopus) reproduces through spore formation.$(i)$ The production of a large number of spores allows the fungus to disperse widely and increase the probability of landing on a suitable substrate.$(ii)$ Bread provides an ideal environment for the growth of mould because it contains moisture and nutrients (carbohydrates) necessary for the fungus to thrive.$(iii)$ and $(iv)$ are structural characteristics of the fungus,but they are not the primary factors responsible for the 'rapid spread' across the bread surface compared to the reproductive strategy (spores) and environmental conditions (moisture/nutrients).Therefore,the correct factors are $(i)$ and $(ii)$.

Factors responsible for the rapid spread of bread mould on slices of bread are:
$(i)$ Large number of spores
$(ii)$ Availability of moisture and nutrients in bread
$(iii)$ Presence of tubular branched hyphae
$(iv)$ Formation of round shaped sporangia

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Factors responsible for the rapid spread of bread mould on slices of bread are:$(i)$ Large number of spores$(ii)$ Availability of moisture and nutrients in bread$(iii)$ Presence of tubular branched hyphae$(iv)$ Formation of round shaped sporangia