High-quality protein crystals have been grown using various methods such as crystallization in hydrogels. Recently, slight twisting has been found even in high-quality protein crystals that are dislocation-free. While previous studies have reported that the magnitude of twisting decreases as crystal size increases, the twisting mechanism is not yet fully understood. To understand and control twisting, it is important to clarify whether the twisting magnitude is determined at the initial stage of crystal growth or relaxed during crystal growth. In this study, the in situ observations of slight twisting in protein crystals, namely the hen egg-white lysozyme crystals, during crystal growth and dissolution were performed using digital X-ray topography. Our results concluded that the twisting magnitude decreased as crystal size increased, but increased with dissolution, suggesting that the twisting magnitude could be reversibly changed based on crystal size. Our results provided strong experimental evidence of geometrical frustration proposed as an intrinsic mechanism for twisting. With the ubiquity of twisting, our study on slight twisting using digital X-ray topography could reveal more twisted crystals that are yet to be discovered.