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 |
|---|---|---|---|
| 5225 | 2024-02-08 22:06:28 | 59.10 | 94% |
| 4785 | 2023-12-18 18:23:53 | 61.01 | 94.9% |
| 4707 | 2023-12-07 14:00:33 | 56.15 | 94.3% |