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 |
|---|---|---|---|
| 8238 | 2023-10-02 19:53:04 | 105.74 | 97.5% |
| 4534 | 2023-03-14 00:42:21 | 92.83 | 96% |
| 3760 | 2023-02-19 20:33:28 | 134.57 | 100% |