Why does egg white denature when cooked but remain liquid at room temperature

Why does egg white denature when cooked but remain liquid at room temperature  

Boiling an egg causes the transparent and gelatinous albumen ( egg white ) to modify chemically, causing it to become a white, opaque solid. Like all chemical reactions, 

From everyday experience, we know that an egg will not denature at room temperature, however long it is left. We are not saying here that the egg denatures at an almost infinitesimal rate, so the lack of reaction at room temperature is not a kinetic phenomenon rather, we see that denaturation is energetically non-spontaneous at one temperature (25 °C), and only becomes spontaneous as the temperature is raised above a certain threshold temperature, which we will call T criticai) (about 70 °C for an egg). 

The sign of the Gibbs function determines reaction spontaneity, so a reaction will occur if AG is negative and will not occur if AG is positive. When the reaction is poised at 7)cntlcai between spontaneity and non-spontaneity, the value of AG = 0. 

The changes to AG with temperature may be quantified with the Gibbs-Helmholtz equation  

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