The thinning of the ovomucin, the mucoprotein which makes the thick part of the white stand-up, is not clearly understood. There are some researchers that hypothesize that the disulfide bonds in the egg white are reduced to sulfhydryl groups and this weakens the structures. Others indicate there is a glucoamylase which affects the mucoprotein structure of the protein and that causes thinning. In anycase, the mucoprotein, ovomucin undergoes some type of change.
