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 |
|---|---|---|---|
| 5029 | 2020-07-11 23:34:04 | 147.43 | 99% |
| 4928 | 2020-06-20 23:11:14 | 125.25 | 96% |
| 3294 | 2020-01-17 02:56:25 | 126.87 | 98% |
| 477 | 2019-10-21 02:34:47 | 85.67 | 96% |