I see this phenomenon when harvesting and rinsing the first couple of generations of lager yeast, though I've never used WLP800. That middle layer is yeast, it is just not packing down as quickly as the bottom layer. If you chill it, it will settle faster, but may still look a bit different. Some of the yeast cells are just less flocculent and of the older generation from the lab. I find this phenomenon virtually disappears after the first couple of repitches of the yeast, when more of the yeast will be new, young, vigorous, unifom cells from the latest fermentation. What you are seeing does not affect the fermentation performance of the yeast, in my experience.
(Unless I'm unable to see some additional details in the photo, and you're sure it it trub.)