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 |
|---|---|---|---|
| 4627 | 2018-08-13 11:39:22 | 63.79 | 97% |
| 4018 | 2018-06-28 11:19:55 | 74.71 | 99% |
| 3659 | 2012-07-24 18:35:12 | 49.65 | 90% |