Pan Fry Egg

When you drop an egg on to a hot frying pan, why do the egg whites turn from a clear liquid to a white solid?
What are the scientific reasons for this?
All proteins, including those in egg white, are made of long chains of amino acids which might be considered as similar to beads on a string. In a raw egg, these strings are ravelled up in a tangled compact mass. There are bonds between the amino acids within each protein that stop the ball from unravelling. As the egg cooks, the heat causes the bonds within the proteins to break. Each ball of protein unfolds and tangles up with the other protein balls. Bonds form between the amino acids on different proteins setting the albumen into a rubbery texture.
Fried Eggs - How to Perfectly Fry an Egg
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