The Olympic sportcasters just said the lower portions of the women’s speed skiing run is slushing. As such, it has been treated with salt to help it freeze up. Huh? I wager it’s like why NaCl salt is placed on ice cubes surrounding the churn when making homemade ice cream, but I’m not clear on why this is, either. You want to draw the heat out of the churn, but again…does salt really help accelerate the process?
I must be picturing something wrong. I’m sure the SD can set me straight!