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 |
|---|---|---|---|
| 2667 | 2019-02-08 15:43:33 | 75.77 | 98% |
| 1645 | 2019-01-04 00:49:52 | 74.13 | 100% |
| 1406 | 2018-12-30 03:10:01 | 61.57 | 97% |