under condition A (3.5±1.1sec), however, the time for phase 1 (condition A, 4.8±0.6
sec; condition B, 4.7±0.5sec) and phase 2 (condition A, 3.0±0.2sec; condition B,
3.4±0.4sec) was similar between conditions. Thus, phase 3 may be important to
make the sweet’s form, and the time for phase 3 increased when an expert made
sweets with slightly more pressure with both hands. The height of sweets was about
2mm higher under condition B (36.02±1.10mm) than under condition A
(34.25±0.86mm), however, diameter A (condition A, 51.25±1.03mm; condition B,
50.83±0.87mm) and diameter B (condition A, 50.22±0.87mm; condition ...