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 |
|---|---|---|---|
| 3902 | 2018-06-03 03:15:21 | 71.96 | 99% |
| 2312 | 2018-05-24 12:21:23 | 57.83 | 96% |
| 725 | 2018-05-16 11:31:43 | 73.50 | 98% |