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 |
|---|---|---|---|
| 11078 | 2021-12-31 02:36:26 | 92.45 | 97% |
| 11000 | 2021-12-04 20:49:08 | 99.03 | 97% |
| 6258 | 2019-07-20 20:51:25 | 89.72 | 98% |