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 |
|---|---|---|---|
| 5888 | 2021-12-29 14:26:40 | 71.06 | 96% |
| 4316 | 2021-12-06 17:03:04 | 62.92 | 94% |
| 2615 | 2021-09-30 03:34:01 | 64.05 | 95% |