When heated, egg white becomes white, solid and opaque. Predict the physical characteristics of fresh egg whites that have been placed in vinegar

Just to be clear, warming the egg white denatures the proteins in it. As they cool, they shape bonds with different strands as opposed to reassuming their underlying compliances.

Denaturing in acidic conditions has a similar impact on the proteins: denatures them and they shape improper cross connections and bonds with different peptides.