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 |
|---|---|---|---|
| 5350 | 2021-02-16 16:21:32 | 73.39 | 97% |
| 3697 | 2021-01-20 05:07:10 | 64.10 | 96% |
| 1780 | 2021-01-06 04:16:43 | 55.73 | 95% |