It not only cooks faster but the chemistry changes and it texture/tastes different.
I have “The Bread Bakers Apprentice” and “American Pie” both by Peter Reinhart. Reinhart breaks it down to the Chemistry level, giving you a lot more control of what your doing. Good resources.
Baking is by far the most difficult thing to do without measurements, but if that is all you do you learn what is correct.
Heat actually is part of the chemical process, if the temp is to low or high, you do not get the desired product.
We still have operating communal ovens here from depression times where people would go to bake their bread and pizza.