Heating the goo causes the coiled up proteins to unwind, or “denature”, exposing the water-hating red lights to water. To keep dry red lights from neighboring proteins glue together forming small nets of denatured proteins. Heat continuously applied to the goo produces a snowball effect as more proteins are denatured and aggregate together producing many additional small protein nets, which in turn glue together into bigger and bigger nets; giving structure to the goo and blocking light from passing through it. Eventually via this process the egg white is transformed from a once clear and gooey substance into an opaque gel.