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 |
---|---|---|---|
973 | 2017-03-03 14:46:58 | 90.33 | 96% |
908 | 2017-03-02 18:24:55 | 86.88 | 96% |