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 |
|---|---|---|---|
| 4702 | 2022-01-11 21:39:59 | 82.61 | 97% |
| 2653 | 2021-09-12 01:12:28 | 84.90 | 97% |
| 2568 | 2021-09-08 23:47:00 | 77.29 | 98% |