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 |
|---|---|---|---|
| 3309 | 2021-04-14 04:24:23 | 70.89 | 96% |
| 985 | 2020-12-27 23:20:50 | 66.95 | 96% |
| 965 | 2020-12-24 02:37:09 | 67.41 | 96% |