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 |
|---|---|---|---|
| 9849 | 2023-11-18 06:09:30 | 76.70 | 95.9% |
| 8205 | 2021-08-25 17:04:32 | 73.64 | 97% |
| 1715 | 2020-12-05 23:13:30 | 67.33 | 96% |