Overrise

In high-altitude baking, you don't want as tender a cake because it will overrise, so be wary of cakes with a lot of added sugar and oil.

Be careful not to overrise the dough—it might collapse upon being places in a hot oven; […]

The second rise is what gives the dough its final structure. It's especially important not to let the dough overrise, or your bread may be flat and dense.