Do you know why crackers have holes?

All of the crackers marketed, even handmade, they have holes in them!
Have you considered, perhaps, never why is this happening? It is a “manufacturing defect” or some catch? The holes in crackers are there for a reason, and it’s definitely not random! In fact, they contribute to the proper baking of the crackers and without them these crunchy cookies would not have had neither the taste nor the appearance that they have.
The things are as follows: These small holes allow steam to escape from the dough during baking, causing the crackers to remain thin and crispy and not puffed up like biscuits. The process is simple and easy: The dough is shaped into thin thickness and then with a special tool formed on the surface of dispersed holes, in number and positions specific, depending on the size desired by the manufacturer to give the crackers.
If the holes are too close to each other, then the crackers will become very dry and hard, while if it is too far between them will arise products with blisters (such as the well-known cream crackers). The holes, therefore, are those that differentiate the crackers than cookies. Why do cookies need to rise, while the crackers must be baked and remain thin and crispy.