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 |
|---|---|---|---|
| 2983 | 2021-01-14 03:04:27 | 104.44 | 97% |
| 1511 | 2018-06-27 23:59:48 | 99.37 | 97% |
| 614 | 2015-04-02 15:33:55 | 92.89 | 91% |
| 173 | 2015-03-01 04:40:54 | 110.08 | 98% |