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 |
|---|---|---|---|
| 2134 | 2021-01-27 21:57:22 | 83.33 | 98.5% |
| 553 | 2020-05-27 11:52:34 | 73.07 | 98% |
| 250 | 2020-05-16 16:43:28 | 55.23 | 95% |