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 |
|---|---|---|---|
| 6350 | 2018-04-15 19:44:48 | 64.61 | 93% |
| 4322 | 2018-03-26 00:38:21 | 67.74 | 94% |
| 1474 | 2018-02-06 23:12:10 | 64.25 | 95% |