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 |
|---|---|---|---|
| 1822 | 2022-02-24 21:10:01 | 64.99 | 95% |
| 1491 | 2022-02-22 05:31:16 | 63.40 | 95% |
| 1293 | 2022-02-21 03:57:47 | 56.35 | 95% |