Text race history for 中学 (randomguyhe)

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
340 2023-08-18 21:30:36 108.37 98.9%