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 |
|---|---|---|---|
| 6380 | 2022-09-04 05:06:26 | 78.86 | 95% |
| 1080 | 2021-03-26 13:50:51 | 78.11 | 96% |
| 770 | 2021-03-22 00:50:25 | 89.21 | 96% |