Happend to me in Austria, to bottles of drinkin gwate routside on the window sill, opened window in am got a clearly liquid bottle, opend the bottle and it instantly froze. Head scratcher for years till I tool AC &R . Pressure moves the freeze and boiling points of liquid up and down. Thats why we have AC and freezers.
Just like water boils at 212, if you put a lid on it that is airtight, you can raise the pressure and raise the boiling point. So using a pressure cooker water boils at a higher temperature, the higher the pressure the higher the temp. The reveses is also true, look at a cake mix, notice there are differnt directions fo rhigh altitudes ? Thats becasue lower air pressure makes water boil at lower temp so food takes longer to cook.
But it isnt just boiling the whole scale changes.
Water in a bottle placed in below freezing area, the water cools starts to contract. (Water contracts till it actually starts freezing). That contraction causes a vacuum, lowers the pressure and lowers the freeze point. SO now the water can be say 30 degrees and still be liquid. OPen the lid remove the vacuum and the water instantly freezes.
There is a very narrow window of temperatures for this to happen. To cold and the water still freezes even though it is under a slight vacuum, too warm and it wont freeze when opened. I wouldnt imagine you have more than a 1 or 2 degree margin.