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 |
|---|---|---|---|
| 995 | 2021-09-02 10:19:21 | 86.15 | 97% |
| 893 | 2021-08-29 03:42:53 | 83.02 | 97% |
| 807 | 2021-08-24 07:32:13 | 77.26 | 97% |