When making bread with common yeast, the reaction starts as an aerobic process and then becomes an anaerobic process after the oxygen is spent. A baker has created a new strain of yeast which contains no cytochrome c gene and, thus, no cytochrome c protein. This will affect what the yeast strain can do to obtain energy.
Use the passage to answer the question.
Since the air bubbles in bread are generated by yeast, how will the spaces in this bread compare to those in a loaf made using normal yeast?
more bubbles
differently-shaped bubbles
smaller bubbles
bubbles more on the interior of the loaf