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 |
---|---|---|---|
6145 | 2014-11-24 22:15:50 | 132.53 | 94% |
5964 | 2013-11-12 04:48:20 | 136.79 | 97% |
5614 | 2013-10-24 20:43:21 | 130.84 | 98% |
5523 | 2013-10-20 23:09:23 | 156.62 | 100% |
5141 | 2013-02-06 21:41:27 | 167.97 | 100% |
4957 | 2012-05-02 13:21:30 | 146.97 | 99% |
4855 | 2012-04-29 18:59:55 | 136.51 | 93% |
4509 | 2011-11-01 17:48:44 | 143.08 | 93% |
3562 | 2010-10-26 20:55:16 | 135.96 | |
3243 | 2010-10-03 01:40:22 | 134.72 | |
2913 | 2010-09-14 20:57:56 | 160.57 | |
2708 | 2010-09-02 02:40:49 | 129.61 | |
2326 | 2010-08-09 15:25:25 | 141.79 | |
2036 | 2010-07-04 18:06:41 | 145.49 |