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 |
|---|---|---|---|
| 2694 | 2021-11-05 13:53:48 | 94.00 | 99% |
| 2613 | 2021-08-21 10:51:56 | 78.73 | 96% |
| 1166 | 2021-01-09 15:53:29 | 73.64 | 96% |
| 837 | 2020-11-22 19:30:42 | 88.45 | 98% |