The lubricating properties of moly come from its structure of stacked plates. Each moly particle, on a microscopic scale, can be visualized in simple terms as a series of buttered bread slices one on another. The bread represents layers of molybdenum atoms and butter represents layers of sulfur atoms. The bread and butter units align themselves parallel to the metal surfaces in contact and adhere by mechanical and physical forces to the peaks and valleys of the metal surfaces. Because the butter layers are weak, the layers of the bread and butter easily slide sideways on each other while still adhering to the opposed metal surfaces. Metal-to-metal contact is minimized because the moly fills in the peaks and valleys, and it creates a protective film over the metal surface. Exceptionally smooth contact surfaces are established as the moly film develops, thus reducing friction, wear, and its attendant rise in temperature. The moly film is not permanent, but it can be replenished from the moly contained in the bulk lubricant.