Why is it that the boiling temperature of the water is lower at high elevations than at sea level because the atmospheric pressure is lower at high elevation than at sea level? can someone explain the chemistry behind this?

Explanation:

At high elevations the atmospheric pressure is lower. That means that slower moving molecules of water at the surface meet with less resistance from the atmospheric pressure. So the water begins to escape with less energy needed. The boiling point goes from 100 at sea level to about 93 degrees about 6000 feet up.

i'm assuming that it's c.) red bank..

they vary. it used to be meat, grain, bread, candy, beverages, donuts, and fruits/vegetables. now they added exercise in.