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 |
|---|---|---|---|
| 4617 | 2024-08-15 20:18:41 | 105.44 | 98.1% |
| 2307 | 2023-09-27 16:08:44 | 101.16 | 97.9% |
| 1972 | 2023-07-11 22:30:16 | 99.45 | 97.5% |
| 284 | 2023-05-14 20:53:52 | 84.58 | 96.8% |