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 |
|---|---|---|---|
| 7504 | 2020-05-24 19:33:17 | 84.39 | 97% |
| 4531 | 2020-04-06 22:24:57 | 87.61 | 99% |
| 86 | 2020-01-29 23:50:59 | 71.26 | 98% |