Boiling point of water

The boiling point of water, all peer review published scientific papers now agree, an arbitrary but necessary legal distinction imposed on the continuous increase of gaseous characteristics and decrease of liquid characteristics with increased temperature of water. The legal boiling point of water is 18 minutes on a stove (21 minutes if the water contains any admixture of alcohol and is boiled in the United States of America). There are, however, some chemists who want to increase the legal boiling point of water to 25 minutes on a stove, while a small percentage of politicians (mostly politicians with low body temperatures) want to decrease it to 16 or 17 minutes.

There is a crackpot fringe of people who claims that there is an objective non-arbitrary boiling point of water at a certain number of degrees of temperature, and that the question of what number of minutes on a stove water boils at is the wrong question to ask. These people think it is some kind of emergent threshold that can be measured scientifically and does not need to be legally constructed. These people have not got their politically incorrect views peer review published though, so they should simply be ignored. You can trust peer review in that the hexagonal convection cells encapsulates the temperatures in water into isolated sections so that there is no way an emergent threshold at a certain temperature can encompass a whole bucket of water. Anyone who claims that water conducts heat well enough to even out the temperatures is a crackpot.