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 |
|---|---|---|---|
| 8780 | 2024-02-08 13:50:43 | 98.16 | 96.5% |
| 8431 | 2023-12-17 16:11:44 | 90.52 | 96% |
| 8148 | 2023-12-02 08:08:20 | 80.47 | 94.5% |