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 |
|---|---|---|---|
| 1551 | 2019-05-09 16:03:33 | 98.86 | 98% |
| 166 | 2016-06-05 08:16:34 | 92.42 | 87% |
| 28 | 2016-06-02 15:49:23 | 108.56 | 94% |