I have determined in lab that a hard boiled egg is denser than a raw egg; however, I am not sure that I entirely understand this phenomenon. Assuming my data is correct, my assumptions are as follows: 1. Boiling the egg weakened its exterior, allowing water to enter the shell, thus increasing its mass. 2. The denaturing of the proteins altered the properties of the egg in such a manner that the density of the egg was increased. Have I stumbled upon the proper line of inquiry?