About 1200 mL or 1.2L from what I have learned.
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.
Answer:
Someone with blood type O has neither the A nor the B allele
Explanation:
The genotype must be AB. Someone with blood type O has neither the A nor the B allele. The genotype must be OO.
