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 |
|---|---|---|---|
| 2125 | 2019-02-12 00:41:37 | 68.33 | 95% |
| 2085 | 2019-02-11 04:06:19 | 73.48 | 96% |
| 151 | 2018-12-06 14:18:04 | 73.39 | 97% |
| 120 | 2018-12-05 12:13:03 | 65.66 | 95% |