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 |
|---|---|---|---|
| 11591 | 2022-06-12 17:11:02 | 92.62 | 99% |
| 9990 | 2022-02-16 14:50:10 | 73.44 | 95% |
| 512 | 2021-02-01 12:13:57 | 47.68 | 97.4% |