Biologists on the Florida campus of The Scripps Research Institute (TSRI) have discovered a new mechanism that likely underlies how we feel force or touch. Their study suggests that “rafts” of fatty lipids on the cell surface act as compartments to keep certain enzymes from mixing with their binding partners. Disrupt these rafts through touch—also called mechanosensation—and the enzymes will mix with their partners and react, triggering a signal that communicates the touch to responsive proteins in the cell.