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 |
|---|---|---|---|
| 2496 | 2020-04-30 03:45:19 | 66.47 | 94% |
| 1950 | 2020-04-24 17:10:54 | 71.88 | 96% |
| 1647 | 2020-04-20 16:08:20 | 71.99 | 96% |
| 1117 | 2020-04-15 16:20:37 | 63.56 | 95% |