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 |
---|---|---|---|
314 | 2016-10-11 11:31:16 | 65.07 | 89% |
250 | 2016-01-02 00:30:32 | 59.39 | 85% |
108 | 2013-12-18 02:15:13 | 79.14 | 97% |