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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.
This happened because the salt keeps the water from evaporating due to the salt increasing the boiling point of the water, so the water needs more boiling point in order for the water to evaporate faster than the water. Conclusions The result turned out to be what my theory was. The water without salt evaporated faster than the water with salt. Using a warm temperature the water took about 1 hour to get to 1/4, but the water with salt took 2 hours to start evaporating and lower down to 1/4.