Flatbread
Size: Height: 2-3cm diameter: 15-20cm
Spherum planpanii(flatbread) is a descendant of Spherum panensis that has better adapted to living in zone m. Due to living in a warmer climate, it no longer needs to be in a spherical shape to retain heat, and therefore, has become flatter which increases its surface area, for the purpose of absorbing substrate, and helps it more efficiently sustain its size.. It's fluid network is now less complex due to flat; Most of the network is concentrated at the top of the body. It reproduces in the same manner as its ancestor: pores will open up in the presence of water and motile traveling cells inside of the synaplot will clump and form a bundle of cells that will travel out of the main body to search for a place to settle. Growth occurs more quickly due to the increased bioactivity in a warmer climate, creating more biogenic methane that it can use. In winter, it uses snow as insulation and calorigenic processes to keep itself warm.
Clarification on metabolism: Flatbread and it’s relatives are aerobic methanotrophs that oxidizes methane for energy and to incorporate it into organic compounds. Carbohydrates produced by this process is the primary food source for building cells and travelling cells. Other carbohydrates were made used to support the doufh-like extracellular matrix or stored as energy in the form of starch for when food is low.
Like it’s ancestor, bread still possess 3 types of cells: building cells that create the dough like extracellular matrix for support and insulation, though the latter not as necessary now, motile travelling cells that specialize in nutrient distribution and reproduction, and mining cells that specializes in metabolism. They can still reproduce by fragmentation and they are still a symbiont of A. abstractus.