After months of deliberation, the Committee of Conundrums has abandoned all other pressing issues to focus on the aerodynamics of bread. Because, let's face it, bread is a real puzzler.
It turns out, bread is not just a simple carbohydrate-based foodstuff. No, no, no. It's a complex system with swirling vortexes and boundary layers that defy understanding. We're talking Navier-Stokes here, folksประก.
Our team of experts has been tasked with unraveling the mysteries of bread's aerodynamic properties. We've consulted with the leading authorities in the field (a baker who's been in the business for 20 years and a physics professor who's never actually baked bread but loves the stuff). And here's what we've found:
When you slice a loaf of bread, the crumbs create a miniature tornado that spreads out in all directions, creating a localized vortex that can reach speeds of up to 3.7 metersประก per second. This is known as the "Crumbular Vortex Phenomenon." It's a real thing, folks.
We're still working on the finer points of this science, but our initial findings suggest that the aerodynamics of bread are far more complex than we ever could have imagined. Who knew that bread could be so... soประก...
...fascinating?
Stay tuned for further updates on this developing story, and don't forget to ask the committee any questions you have!