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 |
|---|---|---|---|
| 5273 | 2019-06-13 15:48:17 | 88.02 | 96% |
| 5119 | 2019-06-10 14:36:09 | 102.94 | 97% |
| 733 | 2018-07-02 21:46:03 | 81.17 | 96% |