You are correct. Taking into account water freezes at or near 32 degrees when at standard temperature and pressure, and as you found, wind does indeed effect freeze rate. Thus, since the temperature was below 32, the "stored heat" contained in the water, when it was above 32, was evacuated more rapidly with the "wind factored" in for this event. Therefore, the water in this case froze faster. It's pure physics.
Just a side note, this is the same principle applied, in the process of making hard ice cream at the manufacturing plant.
Now, whether regular tap water is an inaniment object, that my friend, is open to further discussion perhaps.