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 |
|---|---|---|---|
| 4017 | 2021-04-23 21:55:21 | 76.85 | 94% |
| 3421 | 2021-02-02 21:33:50 | 83.10 | 94.3% |
| 2071 | 2020-09-03 23:24:23 | 72.31 | 93% |
| 810 | 2020-06-21 19:05:24 | 73.47 | 95% |