If you add yogurt culture to heated milk before it has been cooled down to the appropriate temperature (usually around 110°F or 43°C), the high heat will kill the live bacteria in the culture. This prevents fermentation from occurring, meaning the milk will not thicken or develop the tangy flavor characteristic of yogurt. To successfully make yogurt, it's essential to cool the milk after heating it to the correct temperature before adding the yogurt culture.
As the air inside the sealed bottle is heated, it will expand and increase in pressure. When the air is allowed to cool, it will contract and decrease in pressure. This change in pressure can potentially cause the bottle to deform or even explode if the pressure builds up too much.
If the lid formed a seal, it should sag from the outside pressure.
no answer
It will evaporate.
it evaporates
it will melt
Lead dioxide decomposes upon getting heated.
it gets hotter
it expands
it will shatter
It got heated because there was actually fighting allowed!
if a reptile got over heated it would cook