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 |
|---|---|---|---|
| 15152 | 2021-12-12 15:05:03 | 152.04 | 99% |
| 13646 | 2020-10-29 17:53:48 | 132.69 | 97% |
| 817 | 2018-11-20 20:02:48 | 102.74 | 96% |