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 |
|---|---|---|---|
| 3591 | 2021-06-21 05:21:32 | 81.63 | 97% |
| 3434 | 2021-06-15 12:40:11 | 86.91 | 98% |
| 222 | 2021-05-06 06:14:36 | 85.75 | 99% |