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The Mpemba effect is the name given to the observation that a liquid (typically water) that is initially hot can freeze faster than the same liquid which begins cold, under otherwise similar conditions. There is disagreement about its theoretical basis and the parameters required to produce the effect.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
Most liquids under increased pressure freeze at higher temperatures because the pressure helps to hold the molecules together. However, the strong hydrogen bonds in water make it different: for some pressures higher than 1 atm (0.10 MPa), water freezes at a temperature below 0 °C.
The freezing speed directly influences the nucleation process and ice crystal size. A supercooled liquid will stay in a liquid state below the normal freezing point when it has little opportunity for nucleation—that is, if it is pure enough and is in a smooth-enough container. Once agitated it will rapidly become a solid.
Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid and liquid coexist, the temperature of the whole system remains very nearly equal to the melting point due to the slow removal of heat when in contact with air, which is a poor heat conductor.
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If ice crystals are already present in this environment, the liquid droplets will freeze onto these crystals and be effectively removed before they can grow large enough to fall out of the cloud. As a result, freezing drizzle develops in shallow low-level stratus-type clouds where air saturation occurs entirely below the layer in which ice ...
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