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 |
|---|---|---|---|
| 2046 | 2021-10-12 11:49:32 | 65.33 | 98% |
| 402 | 2015-06-11 02:43:15 | 51.46 | 95% |
| 333 | 2015-06-05 18:42:22 | 41.03 | 84% |