The wikipedia page doesn't seem to have any references that say that a large volume of hot water will completely freeze faster than a similar volume of cold water.

Mpemba and Osborne describe placing 70 ml (2.5 imp fl oz; 2.4 US fl oz) samples of water in 100 ml (3.5 imp fl oz; 3.4 US fl oz) beakers in the ice box of a domestic refrigerator on a sheet of polystyrene foam. They showed the time for freezing to start was longest with an initial temperature of 25 °C (77 °F) and that it was much less at around 90 °C (194 °F). They ruled out loss of liquid volume by evaporation as a significant factor and the effect of dissolved air. In their setup most heat loss was found to be from the liquid surface.[9]