Just a few observations re these tests:

As anyone who has tried to use sea level recipes at high altitude knows, the boiling point of water decreases the higher the altitude (actually, with the air pressure, as Paddy points out). At 7,000 feet (the altitude at which I grew up and learned to cook) it's under 200* F. That may be why I still have a tendency to overcook things if I'm not careful! Here's a table.

The definition most cookbooks use for "boiling" is a full rolling boil.

To make these tests scientific, you really need to record the air pressure and measure the water temperature. To be really scientific, you should conduct the tests in a pressure chamber so the air pressure is exactly the same for all trials.

Out here in the western mountains, most of your fresh water sources (especially if you're trying to use springs or small streams near their source) are closer to 40*F than 50* or 60*.