"In physical science, freezing or solidification is the process in which a liquid turns into a sold when cold enough. The freezing point is the temperature at which this happens."
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"The MPEMBA EFFECT is the observation that, in certain specific circumstances, warmer water freezes faster than colder water. New Scientist recommends starting the experiment with containers at 35°C and 5°C to maximize the effect."
I love Wikipedia.
I'm only researching this MPEMBA thingo for my hypothesis.... trying to determine which liquid would freeze the fastest... So, obviously, freezing point of water would be ZERO, but I'm not too sure about milk or soft drink or juice...
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