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 |
|---|---|---|---|
| 6200 | 2019-05-09 19:47:52 | 103.47 | 96% |
| 5133 | 2019-03-27 03:35:33 | 96.71 | 96% |
| 4739 | 2019-02-25 01:50:18 | 92.76 | 96% |
| 1763 | 2018-09-03 07:12:53 | 92.83 | 97% |