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 |
---|---|---|---|
889 | 2015-09-17 07:22:52 | 55.44 | 96% |
510 | 2011-03-10 12:41:49 | 62.24 | |
500 | 2011-03-08 10:17:06 | 56.08 |