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 |
---|---|---|---|
2403 | 2013-04-17 17:48:47 | 44.17 | 90% |
2288 | 2013-02-25 07:09:07 | 44.87 | 87% |