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 |
|---|---|---|---|
| 5649 | 2020-04-16 09:37:22 | 71.78 | 98% |
| 3904 | 2019-09-08 05:09:45 | 69.78 | 96% |
| 2819 | 2019-07-10 21:54:26 | 69.85 | 95% |