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 |
|---|---|---|---|
| 4619 | 2018-09-14 23:51:20 | 64.27 | 97% |
| 4312 | 2018-09-06 10:42:21 | 63.01 | 96% |
| 2640 | 2018-08-04 16:56:49 | 50.73 | 95% |
| 990 | 2018-07-16 23:33:54 | 55.22 | 95% |