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 |
|---|---|---|---|
| 4531 | 2021-03-10 00:04:38 | 95.27 | 98% |
| 3446 | 2021-01-13 10:58:27 | 100.44 | 98% |
| 254 | 2018-11-02 03:38:19 | 83.76 | 98% |