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 |
|---|---|---|---|
| 2825 | 2021-03-10 18:51:15 | 61.76 | 95% |
| 1979 | 2021-02-20 14:26:25 | 66.00 | 97% |
| 1756 | 2021-02-16 18:20:26 | 57.35 | 94.5% |