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 |
|---|---|---|---|
| 4896 | 2023-04-10 08:43:39 | 97.97 | 97% |
| 2928 | 2022-02-01 14:38:36 | 91.33 | 95% |
| 1772 | 2022-01-20 09:30:37 | 80.89 | 94% |
| 257 | 2021-06-27 12:02:00 | 86.19 | 96% |