Why are some fats solid and some fats liquid?

Saturated fats are fats with no double bonds between the carbon molecules. All possible carbon molecules have bound hydrogen atoms. Two carbon atoms double bonded form a crick in the fat structure making it harder to pack tightly. The more saturated a fat is the easier it will pack densely, and the easier it is to become a solid. Some saturated fats are naturally solid, others are pressed and frozen for easier packaging and sale.