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 |
|---|---|---|---|
| 1059 | 2019-11-06 18:28:18 | 64.69 | 99% |
| 303 | 2015-11-19 12:27:07 | 61.68 | 95% |
| 128 | 2015-10-27 05:08:20 | 65.22 | 100% |