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 |
|---|---|---|---|
| 4999 | 2022-04-12 09:46:05 | 58.50 | 95% |
| 3666 | 2021-09-14 14:20:44 | 58.36 | 94% |
| 2666 | 2021-05-03 22:40:45 | 54.92 | 95% |