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 |
|---|---|---|---|
| 10489 | 2019-05-21 21:02:21 | 83.22 | 94% |
| 9477 | 2019-03-20 20:32:41 | 87.87 | 95% |
| 8849 | 2019-02-18 21:27:02 | 89.81 | 96% |