Subject: Why does water freeze more quickly than wine, milk, bleach or orange juice?

For my science project I measured equal amounts of the above liquids in a 
tin muffin pan and put the pan into the freezer to see which one froze 
fastest.  The results (from fastest to slowest) were water, milk, oj, wine 
and bleach. I think the reason water froze fastest is because the water is 
not mixed with other things, like the other four liquids are.  But I can't 
find anything on line to support my reason.  Can anyone help me with 
this?  I also would like a suggestion for further experimentation - would 
it make any difference if I tested the liquids in a plastic container, 
instead of metal?  I think I need to expand my project, but I'm not sure 
where to go from here.  My science project is due next Monday, January 
10.  If you can answer me before this, thank you.  If you can't, thank you 
anyway.

Re: Why does water freeze more quickly than wine, milk, bleach or orange juice?