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On placing an inverted tumbler over a burning candle, why does the flame extinguish after some time?

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As part of his summer job at a restaurant, Jim learned to cook up a big pot of soup late at night, just before closing time, so that there would be plenty of soup to feed customers the next day. He also found out that, while refrigeration was essential to preserve the soup overnight, the soup was too hot to be put directly into the fridge when it was ready. (The soup had just boiled at 100 ℃, and the fridge was not powerful enough to accommodate a big pot of soup if it was any warmer than 20 ℃). Jim discovered that by cooling the pot in a sink full of cold water, (kept running so that the temperature was roughly 5℃) and stirring occasionally, he could bring the temperature of the soup to 60 ℃ in ten minutes. How long before closing time should the soup be ready so that Jim could put it in the fridge and leave on time?