Text race history for Max (p1spastic)

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