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 |
---|---|---|---|
112 | 2025-06-17 02:22:44 | 69.11 | 97% |
61 | 2025-06-04 05:12:32 | 56.13 | 96.6% |
20 | 2025-05-28 00:50:10 | 54.57 | 95.5% |