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 |
|---|---|---|---|
| 1314 | 2023-03-13 12:52:58 | 86.17 | 97% |
| 912 | 2023-02-04 09:47:06 | 88.14 | 97% |
| 745 | 2023-01-28 06:58:49 | 88.68 | 98% |