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 |
|---|---|---|---|
| 4346 | 2019-02-06 22:48:31 | 128.21 | 97% |
| 1589 | 2017-08-10 01:43:32 | 131.40 | 99% |
| 681 | 2017-05-01 00:59:24 | 113.92 | 95% |