Ask AI: write a paragraph about the chemistry behind the ice in hockey

The chemistry behind the ice used in hockey is crucial to ensuring optimal playing conditions. Ice for hockey is not simply frozen water; it involves a careful balance of temperature, pressure, and the purity of the water used. Typically, the ice is made from specially filtered water to remove impurities and minerals that could affect its hardness or clarity. The freezing process is meticulously controlled to create a sheet that is between 3/4-inch to 1.5 inches thick, depending on the level of play and arena specifications. The ice temperature is usually maintained between 21 to 24 degrees Fahrenheit (-6 to -4 degrees Celsius) to provide the right balance between hardness and slipperiness. Below this temperature range, the ice becomes too brittle and may crack, while higher temperatures could lead to excess softness and water accumulation. Moreover, the smoothness and the uniformity of the ice are maintained using a Zamboni or other ice resurfacing machine, which shaves a thin layer of ice and lays down a fresh layer of water that freezes to form a new smooth surface. The resulting ice is designed to offer consistent puck glide and optimal skating conditions.