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 |
---|---|---|---|
1374 | 2021-04-21 16:01:35 | 70.24 | 96% |
299 | 2021-02-16 18:20:21 | 63.61 | 95.8% |