Water turns into ice in the freezer when its temperature reaches the freezing point of water, which is 0 degrees Celsius (32 degrees Fahrenheit) under normal atmospheric pressure.
When water is placed in a freezer, the cold temperature of the freezer causes the heat energy within the water to transfer to the surrounding environment. As the water loses heat, its temperature gradually drops. Once it reaches the freezing point of 0 degrees Celsius (32 degrees Fahrenheit), the water molecules slow down and arrange themselves into a crystal lattice structure, forming ice.
The time it takes for water to freeze in a freezer can vary depending on factors such as the initial temperature of the water, the size and shape of the container, and the temperature of the freezer itself. In general, smaller volumes of water will freeze faster than larger volumes, as there is less heat to dissipate.
It's important to note that impurities or dissolved substances in the water, such as minerals or contaminants, can affect the freezing point of water. Pure water freezes at 0 degrees Celsius (32 degrees Fahrenheit), but water with impurities may have a slightly lower or higher freezing point.