Muffin, B. D. Sprinkle, G. E. Frosting, I. P. Cruller, L. J. Glaze, K. M.
In this groundbreaking paper, we delve deep into the world of doughnut topology. Using various analytical tools, we examine the manifold properties of the toroidal pastry, including its holey dimension and frosting distribution. Through rigorous experimentation and tasty observation, we conclude that the doughnut is indeed a topologically complex object, with the potential for infinite fillings and toppings. This research sheds light on the mathematical basis of doughnut construction and paves the way for future studies on the feasibility of bacon-wrapped doughnuts.