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 |
|---|---|---|---|
| 2852 | 2018-01-01 14:16:44 | 71.32 | 98% |
| 2723 | 2017-11-30 20:07:59 | 65.82 | 98% |
| 509 | 2017-01-03 16:09:50 | 40.61 | 87% |