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Performance and User Experience of Touchscreen and Gesture Keyboards in a Lab Setting and in the Wild

机译:在实验室设置和野外的触摸屏和手势键盘的性能和用户体验

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We study the performance and user experience of two popular mainstream mobile text entry methods: the Smart Touch Keyboard (STK) and the Smart Gesture Keyboard (SGK). Our first study is a lab-based ten-session text entry experiment. In our second study we use a new text entry evaluation methodology based on the experience sampling method (ESM). In the ESM study, participants installed an Android app on their own mobile phones that periodically sampled their text entry performance and user experience amid their everyday activities for four weeks. The studies show that text can be entered at an average speed of 28 to 39 WPM, depending on the method and the user's experience, with 1.0% to 3.6% character error rates remaining. Error rates of touchscreen input, particularly with SGK, are a major challenge; and reducing out-ofvocabulary errors is particularly important. Both SGK and STK have strengths, weaknesses, and different individual awareness and preferences. Two-thumb touch typing in a focused setting is particularly effective on STK, whereas one-handed SGK typing with the thumb is particularly effective in more mobile situations. When exposed to both, users tend to migrate from STK to SGK. We also conclude that studies in the lab and in the wild can both be informative to reveal different aspects of keyboard experience, but used in conjunction is more reliable in comprehensively assessing input technologies of current and future generations.
机译:我们研究了两个流行的主流移动文本输入方法的性能和用户体验:智能触摸键盘(Stk)和智能手势键盘(SGK)。我们的第一项研究是基于实验室的十会话文本进入实验。在我们的第二次研究中,我们使用新的文本进入评估方法基于体验采样方法(ESM)。在ESM学习中,参与者在自己的手机上安装了Android应用程序,在他们的日常活动中定期抽样他们的文本入门绩效和用户体验四周。研究表明,根据方法和用户的经验,可以以28到39 WPM的平均速度输入文本,剩余1.0%至3.6%的字符错误率。触摸屏输入的错误率,特别是用SGK,是一项重大挑战;减少Offabulary错误尤为重要。 SGK和STK都有优势,劣势和不同的个人意识和偏好。在聚焦设置中键入的两根拇指触摸在STK上特别有效,而用拇指键入单手SGK在更多的移动情况中特别有效。当暴露于两者时,用户倾向于将STK迁移到SGK。我们还得出结论,实验室和野外的研究可以是透露键盘经验的不同方面的信息,但在全面评估当前和后代的输入技术方面,结合使用更可靠。

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