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 |
|---|---|---|---|
| 3174 | 2018-03-31 10:29:22 | 60.25 | 96% |
| 2852 | 2018-03-19 22:22:20 | 64.89 | 97% |
| 2040 | 2018-02-28 18:16:34 | 67.17 | 98% |