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 |
|---|---|---|---|
| 3104 | 2022-08-28 07:49:53 | 89.92 | 98% |
| 1465 | 2014-02-20 08:05:41 | 64.37 | 95% |
| 151 | 2013-12-29 07:12:29 | 46.34 | 89% |