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 |
|---|---|---|---|
| 1954 | 2022-04-03 00:58:57 | 54.26 | 94% |
| 1670 | 2022-02-23 21:58:54 | 55.42 | 95% |
| 1207 | 2022-01-29 03:37:55 | 50.30 | 93% |