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 |
|---|---|---|---|
| 1149 | 2019-03-06 19:52:27 | 103.69 | 96% |
| 596 | 2016-05-27 19:20:17 | 73.85 | 85% |
| 121 | 2016-03-02 19:17:25 | 72.99 | 88% |