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 |
|---|---|---|---|
| 4077 | 2018-02-13 21:41:35 | 128.27 | 96% |
| 3268 | 2018-01-26 15:39:42 | 151.93 | 99% |
| 354 | 2014-09-19 16:19:40 | 131.03 | 93% |