Meant to leave that context for for our metric friends, but my post was getting long so I shortened it. In Fahrenheit, water boils at 212°f and freezes at 32 at 1 atmosphere. (Sea level) the conversion rate is 1.8°f=°c (after subtracting those 32 ‘extra’ degrees)

So at 207, his boiling point is only 5°f (3.33°c) lower than at sea level. Whereas where i was cooking, it was closer to 10°c - enough to considerably dry out anything baking for a decent amount of time, and throw a lot of baking chemistry off (anything leavening with baking soda, etc changes, and breads risk colapsing although that’s less about the h2o, and more about the pressure iirc)