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 |
|---|---|---|---|
| 868 | 2019-07-31 16:01:47 | 55.53 | 97% |
| 797 | 2019-07-29 20:18:05 | 50.25 | 96% |
| 302 | 2019-07-19 17:47:51 | 50.99 | 97% |