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 |
|---|---|---|---|
| 8068 | 2023-12-19 00:59:30 | 80.92 | 94.4% |
| 7279 | 2023-01-05 02:33:35 | 69.77 | 93% |
| 5186 | 2022-03-15 10:36:53 | 83.85 | 97% |