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 |
|---|---|---|---|
| 1819 | 2018-04-15 16:37:47 | 53.36 | 98% |
| 738 | 2016-08-11 10:21:25 | 55.97 | 97% |
| 344 | 2016-06-23 08:52:38 | 54.40 | 98% |
| 50 | 2016-05-01 06:15:43 | 51.01 | 96% |