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 |
---|---|---|---|
651 | 2025-06-09 22:32:02 | 68.86 | 97% |
318 | 2025-04-27 13:43:12 | 57.60 | 94% |
167 | 2025-04-21 15:29:35 | 71.70 | 96% |
147 | 2025-04-21 14:14:06 | 60.63 | 94% |