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 |
|---|---|---|---|
| 1658 | 2018-05-28 13:58:17 | 80.36 | 98% |
| 752 | 2018-03-29 13:11:13 | 80.06 | 98% |
| 432 | 2018-03-18 16:48:47 | 74.85 | 97% |