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 |
|---|---|---|---|
| 4378 | 2019-04-12 00:32:08 | 169.17 | 98% |
| 4142 | 2019-04-06 19:11:15 | 172.12 | 99% |
| 1113 | 2019-01-26 18:31:05 | 169.44 | 99% |