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 |
|---|---|---|---|
| 913 | 2020-07-05 14:44:04 | 54.68 | 94% |
| 387 | 2018-09-10 23:25:29 | 52.49 | 95% |
| 337 | 2018-08-22 13:34:50 | 44.53 | 92% |