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 |
|---|---|---|---|
| 14826 | 2021-05-20 17:34:47 | 73.25 | 97% |
| 10673 | 2020-12-06 15:48:10 | 65.84 | 96% |
| 7909 | 2020-10-11 14:20:44 | 53.17 | 94% |