These photos come from researchers at the University of Reims in the Champagne region of France. They wanted to examine the speed of cork-popping at different temperatures. They found, of course, that corks pop faster out of warmer champagne. At higher temperatures, less of the carbon dioxide in champagne remains dissolved in the liquid. Instead, it lives as a gas in the headspace in the bottle’s neck, creating higher pressures there and thus forcing the cork out faster when you finally open the bottle.