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 |
|---|---|---|---|
| 3223 | 2021-08-04 22:32:54 | 173.80 | 98% |
| 2685 | 2021-07-22 08:48:30 | 177.07 | 99% |
| 591 | 2021-06-23 07:40:41 | 144.73 | 99% |