Before agar, microbiologists had experimented with other foodstuffs as microbial media. They turned to substances rich in the starches, proteins, sugars, fats, and minerals that organisms need for growth, testing with broths, bread, potatoes, polenta, egg whites, coagulated blood serums, and gelatine. However, none worked particularly well: all were easily broken down by heat and microbial enzymes, and their surface, once colonized, became mushy and unsuitable for isolating microbes.
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This decision seems to be one of the more hotly-contested among ergo enthusiasts. A conventional keyboard has staggered keys, with each row slightly offset to the rows above and below it — so the A key is about halfway between the Q and W above it. This is a holdover from vintage mechanical typewriters, in which each press activated a hammer that smashed ink onto paper in the shape of a letter. To fit the hammers as close together as possible, while still allowing for finger pads, the keys were staggered.