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 |
---|---|---|---|
5188 | 2024-03-05 11:26:59 | 83.25 | 97.2% |
3593 | 2022-04-19 00:22:15 | 95.11 | 98% |
3590 | 2022-04-19 00:15:09 | 79.03 | 97% |
3098 | 2022-03-07 18:17:00 | 80.18 | 97% |