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 |
|---|---|---|---|
| 5214 | 2022-07-10 16:51:20 | 56.93 | 94% |
| 3998 | 2022-04-14 12:03:59 | 64.64 | 97% |
| 1640 | 2021-05-03 03:33:39 | 45.61 | 95% |