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 |
|---|---|---|---|
| 2402 | 2020-12-21 02:10:06 | 96.21 | 97% |
| 1496 | 2019-10-08 18:34:12 | 97.99 | 98% |
| 522 | 2018-09-28 15:38:55 | 81.27 | 98% |