Thanks. You beat me to it!
Another science fact-the 32ºF temperature, the “freezing point” is actually the point at which a given volume of water is as frozen as it is liquid, IOW, it is (oversimplified) 50% solid. Freezing starts at 37ºF and by about 28ºF it should be solid. Now if there is any sea water in the mix, well, that skews temps downward. Sea water frezzes at closer to 28ºF.