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 |
|---|---|---|---|
| 5370 | 2019-12-23 02:56:24 | 72.57 | 98% |
| 1193 | 2019-08-19 02:18:01 | 77.89 | 99% |
| 742 | 2019-08-12 10:44:04 | 76.87 | 100% |