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 |
|---|---|---|---|
| 5483 | 2021-11-08 17:39:31 | 58.87 | 96% |
| 2857 | 2021-09-02 12:06:48 | 55.82 | 96% |
| 2795 | 2021-09-02 07:18:51 | 54.54 | 96% |