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 |
|---|---|---|---|
| 2449 | 2024-11-14 14:25:11 | 139.22 | 98.2% |
| 2272 | 2024-05-20 19:20:16 | 142.53 | 97.6% |
| 2026 | 2024-05-15 14:04:51 | 158.10 | 99.6% |
| 1582 | 2024-04-18 22:26:10 | 134.32 | 97.2% |