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 |
|---|---|---|---|
| 3190 | 2021-11-17 14:42:43 | 59.97 | 95% |
| 2743 | 2021-11-09 08:11:23 | 63.39 | 98% |
| 1383 | 2021-10-27 12:01:00 | 49.90 | 95% |