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 |
|---|---|---|---|
| 6843 | 2024-05-08 10:19:22 | 64.08 | 95.8% |
| 6572 | 2023-12-17 12:29:29 | 60.63 | 94.7% |
| 5455 | 2023-10-03 09:16:58 | 60.09 | 93.5% |
| 5416 | 2023-10-02 12:02:42 | 61.05 | 93.8% |