My freezer is set at -21°C (-6°F) and tubs of ice cream come out hard as a rock and are near impossible to scoop. But if I set it a few degrees warmer, yet still way below the freezing point of water, I can scoop it easily. So, is there such a thing as both frozen and *really* frozen? Conversely, a boiling point is a boiling point, I believe. Heating water to a temp above 100°C gets you the same steam that you got at 100, just faster. Right?
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I don’t know the science behind it, but I have always found it interesting (and sometimes frustrating) that ice rinks vary. The surface is supposed to be at 22-24f for ice hockey and 26f for figure skating. It makes a huge difference. (I may have these temps off but point still stands, different frozen temps for different sports.)
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