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 |
|---|---|---|---|
| 806 | 2019-05-01 10:05:01 | 57.45 | 95% |
| 317 | 2016-01-07 20:17:49 | 53.46 | 88% |
| 189 | 2016-01-06 08:54:37 | 42.91 | 78% |