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water are theoretically still present, even as temperatures go below -48 C and almost all the water has turned solid, either into crystalline ice or amorphous water. However, this remaining liquid water crystallizes too fast for its properties to be detected or measured. 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.

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