derech agav, i saw a entry in Kovetz Hamoadim, claiming that chametz is when the dough relaxes (bitul hitnagdut temicha in the ori ginal). With our modern grains, a 5-10 minute knead causes the proteins to get stringy, that forms a more pliant product. This theory eases the understanding of some halacha, but it does match up with others. It might be that the lafa type matza is kneaded for longer that a standard matza. Back to the question, is it not possible that they did not have the ten minutes, have you never been short ten minutes that you cannot relate?
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