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 |
|---|---|---|---|
| 9914 | 2022-10-26 10:03:23 | 81.31 | 95% |
| 8130 | 2022-04-24 04:41:03 | 98.94 | 97% |
| 3204 | 2021-04-06 16:02:52 | 74.50 | 95% |