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 |
|---|---|---|---|
| 1449 | 2024-04-19 19:01:46 | 63.10 | 98.5% |
| 983 | 2023-11-21 19:18:37 | 63.88 | 99.2% |
| 161 | 2023-07-06 16:25:25 | 57.45 | 97% |