The higher altitude, the lower the atmospheric pressure, and the lower the boiling point of water. At 3300, you were down to 207°f. I used to work at a restaurant at 8k feet and we were down to a boiling point of 195, which was enough to make things like, say brownies, noticeable dryer if you didnt compensate for the extra water boiling off durrong cooking.

We actually had a fancy oven for pastry that you could set the pressure inside of, allowing us to cook things as though at sea level.