4 possible answers:
1: the initial temperature was not hot enough.
2: the protein did not congeal properly.
3: the yeast continued to ferment during baking.
4: the dough was overfermented prior to baking.
Mycelium-Fungi
<span>
Heterotrophic-Both</span>
<span>
Pseudopods-Protists</span>
<span>
Contain cell walls with chitin-Fungi </span>
<span>
Fruiting body-Fungi</span>
<span>
Flagellum-Protists
I hope this helps out alot. </span>
The body will stop making proteins that need it
I believe it's the long arm of chromosome 17.
Domain (Specifically domain Eukarya)