7 points: Add sugar at low speed for one or two minutes, and the protein turns into white foam. You can stir some eggs with an eggbeater to make the small tail get stuck. This time is the stage of wet foaming, which can be used to make cheesecake and hurricane cake.

Then hit at high speed until it is dry and foaming, which is 9 points. Protein's particles become clear, and no bubbles can be seen. This protein is more like a thin blanket. When provoked, protein can be shaped like cotton candy, and the upside-down basin will not fall off, and protein will look very shiny. This is dry foaming.