I think that there is fermentation throughout with both types of yeast, but that the lager yeast are still chugging away for quite a while longer after the krausen falls - not necessarily for weeks, but generally speaking for a bit longer. A properly pitched lager may keep working for weeks to clean up, whereas a properly pitched ale could be done in a few short days. D- rest, pressure and warming at the end of preliminary activity (krausen fall) all speed up the process for lagers, of course...and this is generalizing in a major way, as I have used ale yeasts that take their time and stall if not coaxed to finish. I bet someone can say more regarding the technical biological differences between the saccharomyces strains...and there is the Yeast book to reference here.