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 |
|---|---|---|---|
| 6996 | 2021-10-06 00:30:12 | 105.08 | 100% |
| 6261 | 2021-05-02 18:09:15 | 80.22 | 97% |
| 2761 | 2020-11-22 20:06:42 | 70.69 | 97% |