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 |
|---|---|---|---|
| 4906 | 2020-01-20 01:06:44 | 104.64 | 99% |
| 3464 | 2018-07-13 01:51:23 | 105.62 | 97% |
| 2983 | 2018-06-06 16:55:33 | 92.29 | 96% |
| 52 | 2016-07-08 20:35:08 | 68.24 | 91% |