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 |
|---|---|---|---|
| 1194 | 2023-12-30 15:53:00 | 90.05 | 99.2% |
| 330 | 2023-03-15 11:48:08 | 73.99 | 97% |
| 184 | 2023-02-14 06:33:57 | 70.89 | 98% |