A few weeks ago, I used a ceramic baking dish to roast three pork tenderloins in their own juices, with no added li-quid. When I removed the dish from the oven, it was cracked in several places. At first I thought the dish was faulty, but a few days later I used another ceramic dish to cook some chicken breasts sprinkled with lemon juice. After 25 minutes at 400°F, the dish broke in two. What happened?