We are Leidenfrost

The Leidenfrost effect is a physical phenomenon in which a liquid, in near contact with a mass significantly hotter than the liquid's boiling point, produces an insulating vapor layer keeping that liquid from boiling rapidly. Due to this 'repulsive force', a droplet hovers over the surface rather than making physical contact with it. This is most commonly seen when cooking: one sprinkles drops of water in a pan to gauge its temperature: if the pan's temperature is at or above the Leidenfrost point, the water skitters across the pan and takes longer to evaporate than in a pan below the temperature of the Leidenfrost point (but still above boiling temperature).