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 |
|---|---|---|---|
| 16344 | 2019-03-31 14:03:20 | 70.58 | 99% |
| 15627 | 2019-02-27 11:17:08 | 70.19 | 97% |
| 1850 | 2017-07-30 16:44:06 | 47.45 | 95% |
| 1346 | 2017-07-26 12:10:32 | 54.66 | 97% |