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 |
|---|---|---|---|
| 5864 | 2019-07-16 15:16:35 | 54.33 | 96% |
| 4177 | 2017-08-29 15:02:04 | 59.48 | 97% |
| 3095 | 2017-08-14 18:12:07 | 44.35 | 95% |