Text race history for Cheryl (windwoman1)

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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
1066 2010-10-12 03:40:53 43.13
1041 2010-10-11 20:35:50 40.28