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 |
|---|---|---|---|
| 4036 | 2024-03-13 09:49:05 | 46.78 | 98% |
| 1483 | 2021-09-09 09:22:43 | 52.62 | 96% |
| 1081 | 2021-07-28 08:19:41 | 53.95 | 96% |