Final answer:
When placed in a refrigerator overnight, the viscosity of nacho cheese usually increases due to changes in internal energy. Higher internal energy/temperature generally leads to lower viscosity.
Explanation:
Increases. For most traditional substances, having higher internal energy/temperature also implies a lower viscosity, as the substance will be less resistant to movement (i.e. will deform sooner to an applied shear stress). For example, consider honey: at room temperature it oozes out of the squeeze bottle, but after a minute in the microwave it may be easily poured out, similar to a syrup.
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