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 |
|---|---|---|---|
| 3968 | 2024-04-02 11:09:43 | 63.14 | 94.4% |
| 3780 | 2023-12-03 17:45:01 | 58.53 | 94.8% |
| 3529 | 2023-11-13 04:30:14 | 57.43 | 94.5% |
| 1437 | 2016-03-03 17:17:10 | 45.91 | 89% |