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 |
|---|---|---|---|
| 6507 | 2021-03-04 20:19:48 | 108.64 | 99% |
| 5870 | 2021-01-29 21:29:10 | 73.76 | 94.8% |
| 2137 | 2020-12-17 19:55:55 | 82.12 | 97% |