Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
Game | Time | WPM | Accuracy |
---|---|---|---|
1664 | 2024-01-23 18:31:06 | 61.05 | 97.1% |
941 | 2022-08-18 16:18:20 | 44.96 | 96% |