Objective: Cheese Vortex Stabilization
Our team of expert gouda engineers is working tirelessly to stabilize the swirling vortex of melted mozzarella, ensuring a safe and efficient passage through the dairy dimension.
Current status:
- Phase 1: Cheese Vortex Profiling (99% complete)
- Phase 2: Gouda-Resistant Materials Development (50% complete)
Team Members
Our team consists of 5 members:
- Dr. Emily M. - Chief Cheese Vortex Engineer
- John D. - Vortex Profiling Specialist
- Jane S. - Materials Scientist
- Bob G. - Expedition Leader
- Sam T. - Vortex Wrangler