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 |
---|---|---|---|
1433 | 2016-03-15 22:36:23 | 106.79 | 96% |
805 | 2016-02-28 03:19:59 | 86.45 | 91% |
285 | 2016-02-10 02:16:39 | 73.53 | 88% |
158 | 2016-02-04 02:44:15 | 82.46 | 91% |