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 |
|---|---|---|---|
| 8421 | 2024-08-03 02:00:46 | 85.83 | 97.8% |
| 7036 | 2024-04-08 14:15:07 | 74.27 | 95.8% |
| 6993 | 2024-03-23 08:26:37 | 89.27 | 98.1% |
| 6264 | 2024-01-12 14:20:08 | 94.15 | 97.4% |
| 1665 | 2023-02-14 05:16:31 | 68.14 | 95% |