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 |
---|---|---|---|
1853 | 2022-04-14 14:01:38 | 100.96 | 98% |
1419 | 2021-09-24 03:03:39 | 83.90 | 99% |