During the impact of a liquid droplet on a sufficiently heated surface, bubble nucleation reduces the contact area between the liquid and the solid surface. Using high-speed imaging combined with total internal reflection, we measure and report how the contact area decreases with time for a wide range of surface temperatures and impact velocities. We also reveal how formation of the observed fingering patterns contributes to a substantial increase in the total length of the contact line surrounding the contact area.

中文翻译：

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接触沸腾状态下接触线长度和面积的时间相关测量

在液滴撞击充分加热的表面期间，气泡成核减少了液体和固体表面之间的接触面积。我们使用结合全内反射的高速成像，测量并报告在各种表面温度和冲击速度下接触面积如何随时间减小。我们还揭示了观察到的指法模式的形成如何有助于显着增加围绕接触区域的接触线的总长度。