When egg white cooks it changes from liquid to solid;this is known as:

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Coagulation is the process by which a liquid changes into a thickened or solid state, often through the addition of heat or chemical agents. Egg white coagulates (solidifies) when heated, which is why it changes from a liquid to a solid when cooked. Caramelization is the browning of sugar when it's heated, while gelatinization is the process by which starches absorb liquid and swell, eventually thickening and creating a gel-like texture. Radiation refers to the energy that's emitted as waves or particles, such as from X-rays or radioactive material.

When Egg White Cooks It Changes from Liquid to Solid;this