High altitude climbers cooked food after the normal boil time, they found the food was not cooked. Why?

The boiling point of water depends on atmospheric pressure. At different heights, it is different: more at the surface of the earth, less at the mountain top. With a decrease in atmospheric pressure, the boiling point of water also decreases. At a sufficiently high altitude, it can be below 90-80 degrees. Food at this temperature will not cook, therefore, regardless of the boiling time, food cannot be cooked thermally. A higher temperature is needed.