Text race history for Michael Paul (michael_paul)

Back to text analysis page

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%