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 |
|---|---|---|---|
| 2229 | 2019-05-10 11:42:38 | 82.73 | 99% |
| 770 | 2018-05-04 10:20:27 | 75.09 | 97% |
| 413 | 2018-03-23 15:40:11 | 64.46 | 96% |