The egg proteins are coagulated but dispersed in the colloidal solution. The motion brings them out of solution. You can try it at home by warming up some mayo in the microwave and then rubbing it between your hands: you'll get a stringy oily mess.

To play this discussion out further: it depends on the heat and it depends on the motion. I’ve made plenty of Hollandaise (which is a sibling of Mayonnaise) in the blender with “boiling” butter poured in, and it stays quite hot... especially when it continues to warm on the stove top.

If I microwaved it from cold, it would break almost instantly.

Haha :-), I want this dialogue performed in Space Janitors or something of the sort

It's also got corn syrup. Would that cause any problems for this application?

Here's the ingredient list for Wendy's mayo: Soybean Oil, Water, Egg Yolks, Corn Syrup, Distilled Vinegar, Salt, Mustard Seed, Calcium Disodium EDTA (To Protect Flavor)

> It's also got corn syrup. Would that cause any problems for this application?

Over time, the server would expand to be 4U rather than 2U

That's the problem with the FAT filesystem, it grows over time.

> corn syrup

That’s how you get ants.