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 |
|---|---|---|---|
| 7329 | 2021-02-11 13:49:36 | 72.19 | 96% |
| 5728 | 2020-11-17 01:39:55 | 88.41 | 98% |
| 1280 | 2020-07-14 04:46:42 | 71.33 | 97% |