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 |
---|---|---|---|
3568 | 2023-06-29 14:50:02 | 109.05 | 97% |
2177 | 2021-03-29 17:10:42 | 83.83 | 95% |