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 |
|---|---|---|---|
| 1743 | 2018-11-24 13:59:23 | 50.83 | 97% |
| 1497 | 2018-09-03 03:17:51 | 53.82 | 97% |
| 465 | 2018-07-12 13:15:23 | 51.80 | 97% |