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When drops of water are sprinkled on an extremely hot skillet, the drops can slide around the skillet for a full minute or so before evaporating. The phenomenon is called the Leidenfrost effect, which says that when a surface is significantly hotter than the boiling point of a given liquid (the “Leidenfrost point”), droplets of that liquid will take longer to evaporate than if the temperature of the surface were somewhat cooler - above the liquid’s boiling point but below the Leidenfrost point. (For water, the Leidenfrost point is 250
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