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 |
|---|---|---|---|
| 3658 | 2019-07-06 15:12:18 | 117.76 | 99% |
| 1170 | 2017-05-06 04:07:42 | 104.81 | 98% |
| 1044 | 2017-04-14 04:57:45 | 103.82 | 96% |