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 |
|---|---|---|---|
| 7958 | 2024-04-16 17:26:29 | 85.04 | 97.1% |
| 5509 | 2022-06-05 07:51:20 | 79.22 | 98% |
| 1736 | 2021-07-05 18:29:24 | 58.04 | 97% |