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 |
|---|---|---|---|
| 3012 | 2021-10-15 03:46:56 | 76.59 | 97% |
| 2764 | 2021-07-03 18:16:58 | 80.94 | 98% |
| 831 | 2020-03-20 05:47:48 | 55.40 | 95% |
| 224 | 2020-02-11 01:45:40 | 62.01 | 96% |