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 |
|---|---|---|---|
| 6911 | 2023-07-23 01:09:18 | 72.70 | 93% |
| 6118 | 2023-07-16 02:53:15 | 86.18 | 97% |
| 5622 | 2023-07-10 08:48:16 | 85.90 | 97% |
| 3768 | 2020-12-25 00:19:12 | 73.73 | 95% |