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 |
|---|---|---|---|
| 13251 | 2019-07-26 02:28:10 | 156.94 | 99% |
| 8178 | 2018-09-13 00:06:51 | 128.33 | 97% |
| 6871 | 2018-07-22 04:08:40 | 150.11 | 100% |
| 1688 | 2017-04-12 02:34:43 | 125.83 | 94% |