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 |
---|---|---|---|
706 | 2025-07-19 23:14:29 | 60.13 | 97% |
673 | 2025-07-17 20:45:34 | 52.85 | 97% |
267 | 2025-07-02 00:00:59 | 50.91 | 96% |
224 | 2025-06-22 06:57:20 | 50.25 | 97% |