Fill in the Blanks (Reading & Writing)

Cooking at high altitude is more difficult than most people expect, because lower air pressure causes water to —boilboilingboiledboils at a temperature well below the usual 100 degrees Celsius. As a result, boiled foods take —noticeablynoticenoticingnoticeable longer to soften, and recipes for cakes or bread often need to be —adjustedadjustadjustingadjustment to prevent them collapsing.