The term for the process of a liquid turning to a solid is "freezing." Freezing occurs when the temperature of a liquid drops to its freezing point, leading the molecules to slow down and arrange themselves into a fixed, solid structure. This process is commonly observed with water when it forms ice at 0°C (32°F). Freezing can also influence the physical properties of the substance, such as density and shape. In various applications, freezing is used in food preservation, cryogenics, and scientific experiments, highlighting its importance across different fields and everyday life.