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 |
---|---|---|---|
1190 | 2018-12-05 22:03:09 | 87.73 | 96% |
1071 | 2018-11-26 02:01:16 | 86.56 | 96% |