Text race history for Cody (codstter10)

Back to text analysis page

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
10 2023-03-11 00:52:13 73.80 96%