Text race history for Ericc (room_20four)

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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
410 2012-02-17 08:58:03 69.80 96%
284 2011-10-26 10:18:19 66.01 93%