Text race history for David (davand88)

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
2440 2017-03-29 20:52:31 45.62 90%