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 |
|---|---|---|---|
| 14599 | 2020-12-02 22:13:15 | 85.20 | 95% |
| 12363 | 2020-08-02 21:36:11 | 86.46 | 96% |
| 2011 | 2019-11-04 07:40:48 | 57.05 | 94% |