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 |
---|---|---|---|
685 | 2016-02-10 04:29:56 | 65.06 | 87% |
322 | 2015-12-23 04:25:12 | 72.27 | 90% |
281 | 2015-12-16 06:05:12 | 69.42 | 90% |