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 |
|---|---|---|---|
| 2107 | 2018-08-22 07:44:45 | 44.40 | 95% |
| 1830 | 2018-02-15 02:51:14 | 43.65 | 96% |
| 1520 | 2018-02-02 15:09:31 | 51.10 | 96% |