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 |
---|---|---|---|
1709 | 2012-10-13 18:40:39 | 49.14 | 96% |
1444 | 2012-09-15 19:26:35 | 48.61 | 97% |