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 |
|---|---|---|---|
| 4037 | 2022-12-19 18:16:11 | 88.07 | 97% |
| 2128 | 2019-10-11 20:32:12 | 80.81 | 96% |
| 412 | 2018-12-16 16:27:02 | 55.71 | 94% |
| 282 | 2018-12-15 20:09:38 | 53.76 | 94% |