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 |
|---|---|---|---|
| 4245 | 2018-05-29 17:43:05 | 52.31 | 96% |
| 1996 | 2017-03-24 18:41:26 | 49.96 | 87% |
| 473 | 2016-11-24 23:19:04 | 42.10 | 90% |
| 201 | 2016-11-02 19:49:04 | 47.68 | 93% |