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% |