Text race history for Sami (sami.losoi@gmail.com)

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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
287 2011-05-06 19:11:08 72.05 94%
82 2011-02-19 11:36:02 70.29