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 |
|---|---|---|---|
| 1764 | 2020-07-30 09:19:32 | 52.58 | 96% |
| 878 | 2016-02-26 19:52:58 | 64.60 | 96% |
| 825 | 2016-02-24 19:28:26 | 62.01 | 94% |
| 790 | 2016-02-22 20:34:32 | 54.89 | 89% |