Since the atmospheric pressure is lower at, say 5,000 feet than at sea level, the carbon dioxide gas generated by the yeast or baking powder encounters less resistance from the surrounding air. Therefore, a given quantity of carbon dioxide expands with greater force, and the dough or batter is leavened more quickly and to a greater volume at higher altitudes. Unless the baker cuts back the quantity of leavening agent used, the baked goods may have a rather coarse texture that would not please many bread connoisseurs.