Dead Yeast - Help

So, last night I brewed my first batch of all-grain beer. It went amazingly. My gravity came out spot on. My efficiency was high. Then, right as I finished brewing, I was called with a family emergency and had to leave the house ASAP. I tried to cool the wort as much as possible as quickly as possible, but ended up pitching the yeast when it was WAY too hot still. About 16 hours later, no activity in the fermenter.

So, now that the beer is normal temp, can I repitch a healthy pack of yeast and save the beer? Or, has the wort just been sitting too long? Any help would be much appreciated.

Shouldn't be a problem at all actually. Go ahead and pitch the new yeast.