Boiling of water is somewhat a misnomer because most of us equate the roiling action with high temperatures... 212 degrees Fharenheit at sea level... But, here in the inter-mountain area of the western U.S. where I live, water will "boil" at much lower temperatures simply because of the altitude. It takes along time to hard-boil an egg, for example. The altitude, as you've already surmised, equates with lower air pressure, which is what caused the air in the water to remain in suspension in the first place. Therefore, liquid water suddenly exposed to zero air pressure will "boil" immediately before it has the chance to freeze. In fact, if one had the ability to throw a handfull of ice cubes into the same "space", they would evaporate in the same way, which is called sublimation... (Think nearly empty ice cube tray you placed in the freezer a month ago)...