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In addition, there is potential for physiological distress if a fish swims into a localized warm area of the water. Because of water's high heat capacity, water temperatures do not change rapidly under natural conditions. Thus, fish have not evolved the ability to adapt to rapid temperature fluctuations.
Energy is used to break the bonds that hold water molecules together, which is why water easily evaporates at the boiling point (212Â° F, 100Â° C) but evaporates much more slowly at the freezing point. Net evaporation occurs when the rate of evaporation exceeds the rate of condensation.