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 |
|---|---|---|---|
| 3474 | 2021-05-13 22:01:06 | 73.00 | 94% |
| 829 | 2019-01-26 03:00:26 | 78.53 | 98% |
| 477 | 2019-01-08 22:38:31 | 63.66 | 95% |