Fill in the Blanks (Reading & Writing)

Cooking at high altitude presents an unexpected challenge: water boils at a —lowerlowestlowlowering temperature as air pressure drops, so food that would normally simmer for twenty minutes may take much —longerfurthermorehigher. Bakers must also adjust their recipes, since leavening agents expand more rapidly in —thinnerthinnestthinthinly air and can cause cakes to collapse. Mountain guides who prepare meals for climbers often —favourpreferfavouritefavouring pressure cookers to compensate for these effects.