Text race history for Hydratictheta (flobosthefish)

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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
10477 2021-01-17 00:23:34 78.95 97%
7461 2020-11-11 01:07:16 68.89 97%
6186 2020-10-18 03:15:36 76.89 96%