Why is it important that the skin on dough holds in carbon dioxide ?

In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms

Ihaven't heard of any of them but by their name probably kevin gates

Idk but maybe a camera?