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 |
|---|---|---|---|
| 6445 | 2020-11-20 05:45:31 | 125.51 | 99% |
| 5986 | 2020-10-26 01:50:09 | 108.79 | 98% |
| 3489 | 2020-07-28 10:27:39 | 94.22 | 96% |
| 1533 | 2020-02-13 00:38:28 | 95.55 | 97% |