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 |
|---|---|---|---|
| 8937 | 2020-03-09 20:32:32 | 62.26 | 94% |
| 7189 | 2018-09-26 16:44:19 | 61.89 | 95% |
| 6509 | 2018-06-16 21:27:17 | 67.29 | 97% |
| 6043 | 2018-04-30 15:02:34 | 51.07 | 93% |