Why do cake mixes have high elevation instructions? atmospheric pressure is less at higher elevations. atmospheric pressure is greater at higher elevations. atmospheric volume is less at higher elevations. atmospheric volume is greater at higher elevations.

Correct answer choice is :

Since most systems are designed for sea level, high-altitude conclusion needs a few clever modifications. Low air pressure has two central results on baked goods. They will grow more easily and lose condensation faster, liquids concentrate faster since water boils at lower temperatures at high altitude.

the answer is "c" im pretty sure.