Egg white proteins have many uses in baking, one of which is the ability to create and maintain a foam. Whipping incorporates air throughout the egg whites, as well as denaturing or unfolding the proteins to create thinner protein molecules. Overrun, similar to lightness, describes the amount of air pushed into the foam. In terms of an angel food cake, overrun is the increase in volume from the original volume caused by the inclusion of air. The overrun of an egg white foam ranges from 500 to 800%. This means that whipping 100 mL of egg whites would result in 500 mL - 800 mL of air incorporated into the foam. During whipping, protein adsorption allows for rapid foam formation. Adsorption is the ability to spontaneously form a very thin layer on a surface. The denatured proteins move to the air/water interface to create the cell walls of the air bubbles. Cell wall formation occurs when the denatured proteins aggregate, forming an extremely thin network or film. Many interactions between the proteins and the interface are possible, including hydrogen bonding, electrostatic interactions, disulfate bonds, and Van der Waals interactions. A cake made with egg yolks would not be as light and airy because they have a lower foaming ability than egg whites.