The physics of curved bacon

When frying bacon it's a common thing to observe the formation of bumps which grow upwards. The final result is that the bacon gets curved and not flat. Bacon gets harder when heated and the fat in it goes to the frying pan, if you have a flat piece of bacon the fat will accumulate under the bacon and it will eventually turn into gas. The expansion of the gas will produce a sudden movement of the bacon curving itself to allow the gas to escape, this effect creates a pressure under the bacon shaping it in a curved form as it gets harder.

You can observe the effect in the picture above where bacon filaments have many crests. The quantity of crests will depend on the size of the bacon strip.