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 |
---|---|---|---|
3836 | 2011-02-05 16:38:00 | 53.97 | |
2629 | 2010-05-10 21:29:08 | 43.47 |