Text race history for David (davylern)

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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
211 2024-03-25 20:20:21 103.40 96.8%
207 2024-03-25 20:14:33 102.72 96.9%