This is the THEORY behind adding salt to egg water and pasta water to make it peel easier or boil faster to prevent it sticking together. But my research says the effect is usually less the 5 degrees and has no effect on much but flavor... So I'm gonna say that might not be it.
https://actiondonation.org/effect-of-salt-on-the-boiling-temperature-of-water/
http://grade10scienceiszl.wikispaces.com/file/view/Sample lab report.pdf
http://www.museum4kids.net/pdf/Exper Science Project Sample.pdf
