Text race history for djblue (guccistyle)

Back to text analysis page

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
216 2014-06-15 22:08:56 88.59 94%