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 |
|---|---|---|---|
| 1536 | 2021-04-28 11:21:06 | 85.98 | 97% |
| 749 | 2021-01-05 13:10:26 | 78.17 | 96% |
| 433 | 2020-12-20 16:05:31 | 73.25 | 95% |