I have to describe how fermentation makes dough rise for my Biology class (I already asked this in the Biology section and got zero answers). Could you please tell me if this description is accurate and, if not, what I need to add to make it correct?

Alcohol fermentation occurs in the substance yeast, which is what is used to make bread rise. This process produces molecules of alcohol and carbon dioxide. The CO2 being formed makes that yeast rise up. Yeast is essentially a living thing. The yeast in the dough consumes sugar (almost as if it’s eating it) and expels carbon dioxide gas as its waste. The carbon dioxide is released, causing the dough to rise up.
Thank you.
Thanks so much, Ms. Worth! Your answer gave me a lot needed information.