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 |
|---|---|---|---|
| 19585 | 2019-02-18 21:26:59 | 99.69 | 99% |
| 9320 | 2018-07-08 07:17:59 | 88.98 | 98% |
| 3759 | 2018-01-09 20:52:47 | 77.62 | 98% |