Yeast start to be debilitated starting at around 120F and start to die at around 140F.
They will be fine at 100F. They were probably pretty close to that temp in the back of the FedEx truck they were shipped in.
You will, however, be dealing with some off-flavors in the brew due to the higher temp. Good news is that these types of off flavors from strained yeast can be conditioned out, given enough time. You may want to allow an extra 4-6 weeks of conditioning time if you have some funky aftertastes in this batch.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!