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 |
|---|---|---|---|
| 1229 | 2021-02-21 18:50:16 | 61.13 | 98.5% |
| 476 | 2016-03-17 10:27:11 | 54.01 | 96% |
| 361 | 2016-02-22 16:47:52 | 43.55 | 92% |