Why in the Temple were the meal offerings that were unleavened, kneaded with warm water?

Question

The meal offerings in the Temple (that were unleavened – matzo) were kneaded with lukewarm water Rambam Maaseh Hakorbonos - Chapter 12 Halocho 21 despite the fact that this accelerates leavening. We are not worried that they may become leavened because the kohanim are very eager to do their jobs.

Contemporary matzo manufacturers would not dream of letting anything get lukewarm. See quotes from here

An extra water cooling unit for the ‘mayim’ ‘shelonu’ maintains a constant low temperature for the dough.

An exclusively designed mixer, only used for Passover Matzos, ensures a perfect mix with no flour residue and no heat development on beaters and bowls.

Air-conditioning in the Passover area maintains a low ambient temperature before the Matzos enter the oven.

So why did they use warm water in the Temple?

Answer 1

הרב אביהוד שורץ at Yeshivas Har Etzion on Menochos 53a, writes (in part)

That the difference between regular matzos and these menachos is that the menachos are kneaded under enclosed conditions which are supervised המקדש הוא מקום תחום ומוגדר, ובו ניתן לפקח באופן מדוייק על כל הנעשה whereas outside the Mikdosh there is a possibility of finding lazy people and therefore cold water is required.

The Chazon Ish (Menachos 55a) cites the opinion of the Ramban that dough kneaded only with oil would not become chometz. Therefore it was necessary to add warm water in order to fulfill the mitzvoh of guarding the matzos against chometz.

From the Chazon Ish it seems that there are two ways of doing the mitzvoh of guarding the matzos against chometz. One way is the simple way of taking all precautions to avoid chimutz. But there is another way, to deliberately create a danger in order to do the mitzvoh of guarding the matzos against chometz in the best way possible.