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 |
|---|---|---|---|
| 2453 | 2024-03-05 23:30:10 | 48.03 | 97.4% |
| 1828 | 2019-08-29 23:28:59 | 43.60 | 95% |
| 1325 | 2013-07-24 16:52:40 | 45.92 | 89% |