13-03-2024, 03:12 PM
(This post was last modified: 13-03-2024, 03:13 PM by josemendez.)
(13-03-2024, 01:00 PM)stepkka Wrote: Hmm, if fluid wouldn't work, is it worth to try softbody? I guess a raw egg does not need to be liquid, it just needs to behave like an extremely soft jelly. When it's on a frypan it should flatten due to gravity. Then I can increase its rigidity over time when its cooked.
So can Obi Softbody be used to imitate a raw egg?
If you just want to go from very soft softbody (not actual fluid, that is, the topology of the mesh doesn't change) to a hard softbody, then this might work by increasing the softbody's deformation resistance. See:
http://obi.virtualmethodstudio.com/manua...aints.html