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 |
|---|---|---|---|
| 4153 | 2024-02-26 06:12:49 | 110.77 | 96.5% |
| 1330 | 2014-06-30 07:40:54 | 115.14 | 96% |
| 1180 | 2014-03-08 06:51:07 | 94.29 | 95% |