Why do turkey bacon slices form bubbles in the same places?

Maybe it's a trick of perspective, but it seems to me that it is an effect due to the fact that the bacon is bulging outwards in some parts (the pink-ish ones), and therefore the fat/water mixture that comes out because of the heat slides downwards, and then partly evaporates forming bubbles.

The bulging may be due to the fact that low fat (pink-ish) and high-fat (withe-ish) regions of the meat deform in different ways when their temperature is raised, but I have no idea about the physical mechanism behind this phenomenon...

this product is probably extruded from a mixer/grinder and then sliced thinly across the extrusion direction. This makes each slice cook up similarly because the distribution of ingredients in any two slices will be similar.

there was a time when the safeway store chain sold pre-sliced swiss cheese in plastic packaging. the location of the holes in each slice was similar, and when I found a slice which still had the punched-out round of swiss still sitting in the center of the slice, the light bulb went on.

it's all "food science".