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 |
|---|---|---|---|
| 4712 | 2018-03-25 17:18:58 | 101.47 | 98% |
| 749 | 2017-08-19 23:57:28 | 77.62 | 98% |
| 88 | 2017-07-27 18:54:40 | 73.57 | 98% |