I'm a self-taught Coca-Cola connoisseur and try to use science to be able to have the best taste possible in every glass. I usually try to get the bottles as cool as possible before opening them. I've noticed that when I open a bottle too soon (not cool enough yet), and then put it again to cool down, it does so faster than a bottle that has been in the refrigerator without interruption. This, however, is just empirical and I've not taken exact measures or data.
To make it more explicit, take two bottles of Coca-Cola that start off at room temperature. Let $t=0$ be the time they are put inside to cool down and let's say the wanted temperature is $0$°C:
- Bottle 1 is put in the refrigerator and cools down from room temperature to $0$°C in $t_1$ seconds.
- Bottle 2 starts the same but is opened before it reaches $0$°C, a glass is poured and then the bottle is closed again and put back inside. It then reaches $0$°C at, seemingly, $t_2 < t_1$ seconds.
It would be safe to assume the initial pressure inside the bottles is always greater than $1$ atm. When opened, Bottle 2's internal pressure goes down and it also loses around $200$ml of liquid. Does the difference of pressure between the inside of the bottle and the refrigerator affect the heat transfer and the time the bottle takes to cool down? Could it be another physical phenomenon that explains this (such as the loss of liquid)? (Am I making this up?)